Chef Tony’s Clams and Mussels
- 2 lbs mussels
- 2 lbs clams
- 6 tablespoons extra virgin olive oil
- 3 garlic cloves minced
- Two pinches of black pepper
- Two pinches of salt
- 1 cup dry white wine
- 3 tablespoons chopped Italian parsley
- 3 tablespoons chiffonade basil
When you prepare a mussels and clams the most important thing is washing and cleaning them well.
First of all, brush the clams & mussels surface with a small brush under running water; then place seafood in a bowl in the sink, under running and fresh water, and leave them to soak for about 30 minutes.
At this point, drop the seafood into a colander, then shake to remove all the grains of sand and pat dry.
After that, pour 6 tablespoons of extra virgin olive in a pan, add the minced garlic and fry for a few minutes, add two pinches of pepper and two pinches of salt. Stir and add a pour in the glass of white wine, then add mussels and clams. Cook for 4-5 minutes shaking the pan occasionally, or until the shells open. Remove from heat and discard any shells that did not open. Pour into a serving bowl and add Italian parsley and chiffonade basil. Serve and Enjoy.