Sautéed mussels and clams

Sautéed mussels and clams

Ingredients

• Mollusc 1 kg mussels

• Mollusc 1 kg clams

• Garlic 3 cloves

• Oil extra virgin olive oil 1/2 cup

• Pepper freshly ground to taste

• Tomatoes 6-8 tablespoons fresh salsa (or concentrate 4 tablespoons)

• Parsley 2 tablespoons triatato

• Wine white 1/2 cup

Preparation

1. To prepare the Sautéed mussels and clams first checked and cleaned very well be that the mussels clams; the first to remove all the barbs and the impurities on the shells, the second, to avoid that there is one that full of sand that would ruin irretrievably preparation.

2. Let them now open in two separate pots, heat, and duly covered by a lid, without adding any other ingredients, except half a glass of white wine pour over the mussels. By using two separate pots, you will have the ability to delete and then filter impurities and can better differentiate the cooking time, which is slightly faster for the mussels.

3. Squeeze three cloves of garlic in a pan containing oil and fry a few moments; now joined the cooking liquid from the mussels and clams, previously filtered with the help of a dense mesh strainer (or you can use a cotton cloth) and then narrow over high heat; half cooked, add the fresh tomato sauce (or tomato paste), and let it cook for good.

4. For the latest, add the mussels and clams, the private half shell (the one where it is not stuck shellfish), and let them briefly flavor with the sauce; pepper and add the parsley, then serve the sautéed mussels and clams very hot, possibly supplemented by the addition of toasted bread, rubbed with fresh garlic (if you like).