INGREDIENTS
2
bay leaves
28 oz
canned tomatoes
5 servings
crusty bread
1 1/2 cups
dry white wine
2 tbsp
fresh flat-leaf parsley
5 cloves
garlic
2 1/2 lb
littleneck clams
1 1/2 lb
mussels
3 tbsp
olive oil
1
onion
1/2 tsp
red pepper
5 servings
sea-salt
1
serrano chile
2 cups
spice blend