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    Bertolli® Marinara
    Burgundy wine paired with vine-ripened tomatoes.

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  • Tap any open mussels; if they close immediately, they are ok to eat. If not, discard. Also, when you wash mussels, fill a basin with water and let them soak. The ones that float are healthy to eat. Discard any that sink.

Chef's Table > shellfish and seafood

Fennel, crunchy and slightly sweet, brings out the flavor of the sweet vermouth and Burgundy wine in the Bertolli® Marinara Sauce, giving this dish greater depth of flavor.
Anita Jacobson
Culinary Instructor
See all her recipes and Bio
  • Serves 6
  • |
  • prep time: 15 minutes
  • |
  • cook time: 40 minutes
  • 2 cups seafood stock
  • 1 Bertolli® Marinara Sauce
  • 24 clams
  • 24 mussels
  • 1/2 lb. shrimp
  • 2 lb. fish, snapper, halibut or cod
  • 1 cup white wine
  • 1 cup minced fennel
  • 1/4 cup sweet vermouth
  • 2 tbs. olive oil
1. Wash clams and mussels. Put wine in stockpot, bring wine to a boil and steam clams 5 min. Add mussels and steam 3-5 min. Remove clams and mussels from wine.

2. Strain liquid through a strainer lined with dampened cheesecloth or coffee filter.

3. Heat contents of stockpot and add oil, sauté fennel and then add seafood stock, Bertolli® Marinara, vermouth and add the liquid from mussels and clams. Bring to a boil and simmer 30 min. Add shrimp and cook 3 min.

4. Turn off heat. Stir in fish, mussels and clams and serve with bruschetta (toasted Italian bread).

5. To make bruschetta: brush bread slices with olive oil and grill or bake in oven until golden. Then rub with a clove of garlic as if the bread were sand paper.