These mussels are added just to flavor the stock. When cool enough to handle, remove the clams from the shell and coarsely chop.īring the broth back to a boil, add the mussels and cook until the mussels open, discarding any that do not open. Remove clams with a slotted spoon to a bowl. Add the clams and cook until opened, about 5 minutes.
For the broth: Bring the wine and 1 cup water to a boil in a stockpot over high heat.
