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Friday, December 21, 2012,2:30 AM by
Ponmathi Srilekha.S

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MUSSELS AND CLAMS WITH TOMATOES

Serves :
8

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • To prepare the mussels, wash them thoroughly under running cold water, then scrape off the any barnacles with a small knife. Cut off the fibrous beards that protrude from between shells. Wash in several changes of water. Discard any cracked mussels, or any that do not close when tapped sharply with a knife.
  • Scrub the clams thoroughly and discard any that are cracked or open.
  • Melt the butter in a large pan, add the garlic and onion and cook gently for a few minutes, until the onion is softened. Add the wine, tomatoes, lemon rind and half of the parsley. Bring to the boil.
  • Add the mussels and the clams to the pan, cover and cook over a high heat for 3-4 minutes or until the mussels and clams are open, shaking the pan occasionally. Discard any mussels or clams that have not opened.
  • Season to taste. Transfer to two large bowls or soup plates and sprinkle with the remaining parsley. Serve with lots of crusty bread.

INGREDIENTS

  • 900 grams fresh mussels
  • 450 grams small clams, such as Venus clams
  • 25 grams butter
  • 1-2 large garlic cloves, skinned and crushed
  • 1 small onion, skinned and finely chopped
  • 150 ml dry white wine
  • 225 grams ripe tomatoes, chopped
  • Finely grated rind of 1 lemon
  • 30 ml chopped fresh parsley 
  • Salt and pepper

5 comments for “Mussels and Clams with Tomatoes”

  • Posted Sunday, February 12, 2023 at 2:21:15 AM

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