COZZE E VONGOLE AL VINO BIANCO MUSSELS AND CLAMS IN WHITE WINE

 

RECIPE

Serves: 4–6 Preparation time: 20 minutes Difficulty: Easy

Ingredients

• 1 kg mussels
• 1 kg clams
• 4 tablespoons extra virgin olive oil
• 3 garlic cloves
• 1 cup dry white wine
• Fresh parsley, chopped
• 100 g cherry tomato
• Salt, to taste
• Black pepper, to taste
• Optional: chili flakes, to taste

DIRECTIONS

1. Clean shellfish: Rinse mussels and clams, removing impurities. Soak clams in salted water for 30 minutes to remove sand.
2. Sauté: Heat olive oil with crushed garlic and chili until garlic is golden.
3. Cook shellfish: Add mussels and clams, pour in white wine, cover, and cook 5–7 minutes until shells open. Discard any that remain closed.
4. Season: Sprinkle with chopped parsley and black pepper, and cherry tomato cut in half; toss gently.
5. Serve: Serve hot with toasted or rustic bread to enjoy the broth.

CHEF TIP

• For a little twist, drizzle a bit of lemon-infused olive oil or sprinkle some lemon zest just before serving.