| | Directions | 1. Heat oil in large deep skillet on medium heat. Add shallot, fennel seed and garlic; cook and stir 1 minute or until fragrant. Add tomatoes, wine and brown sugar; bring to boil, stirring occasionally.
2. Stir in clams and mussels. Cover. Cook 8 minutes or until clams and mussels open. (Discard any clams and mussels that do not open.) Stir peri-peri sauce into liquid in pan until well blended.
3. To serve, ladle clams, mussels and broth into soup bowls. Garnish with parsley and lemon wedges, if desired.Test Kitchen Tips:
- To crush fennel seed, place fennel seed in large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until coarsely crushed.
- Peri-peri sauce is a fiery chile sauce with origins in Portugal and Africa. It is often used as a marinade for chicken or shrimp, or as a condiment. It can be purchased in gourmet markets or online specialty stores.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
|  | | Ingredients | | - | | 1 tablespoon oil |
| - | | 1 large shallot, minced (about 1/4 cup) |
| - | | 1 tablespoon McCormick® Fennel Seed |
| - | | 2 teaspoons minced garlic |
| - | | 1 can (14 1/2 ounces) petite diced tomatoes, drained |
| - | | 1/2 cup white wine |
| - | | 1 tablespoon brown sugar |
| - | | 1 pound littleneck clams, scrubbed |
| - | | 1 pound mussels, scrubbed |
| - | | 2 tablespoons peri-peri sauce |
| - | | Chopped fresh parsley and lemon wedges (optional) |
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| | Nutrition (per serving) | Calories: 226 Calories
Fat: 7 Grams
Protein: 22 Grams
Cholesterol: 52 Milligrams
Carbohydrates: 16 Grams
Sodium: 517 Milligrams
Fiber: 2 Grams
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