This recipe has double meaning. Yes, there is wine in the recipe. But I was also pretty tipsy when I made this for Dena. Which resulted in such recipe fun as accidentally grabbing red wine instead of white, ending up with a mysteriously grey sauce, etc. I had meant to make mussels this way, but Whole Foods was out of them. All things considered, they were still very tasty.
1 batch clams (did I clean them? unclear)
leftover red wine (maybe 1/4 a bottle)
a couple garlic cloves, sliced
1 tomato, chopped
smoked paprika, to taste
handful fennel fronds, chopped
a bit of olive oil
dash of salt
Heat oil in pan. Sautee garlic a minute (truth be told, I may have forgotte this step and just tossed in the garlic with everything else).
Throw mussels in pan. Dump in wine. Add remaining ingredients. Cook, covered, until clams are open. Serve with crusty bread and, despite your better judgment, more wine.