Zuppa di cozze e vongole

Ingredients

750g fresh mussels in their shells
750g fresh clams in their shells
75ml olive oil
3 cloves garlic, peeled and crushed
300ml dry white wine
chopped fresh parsley
freshly ground black pepper

Method

Scrub and rinse the shellfish, removing any beards from the mussels. Discard any with broken shells. Heat the oil in a pan with the garlic until golden. Add the mussels, clams and wine. Cover and steam until all the shells have opened up, about 5-8 minutes (discard any that do not open). Take the shellfish out of the liquid, place in a warm serving dish. Strain the liquid through paper towels or muslin in a sieve. Pour over the shellfish in the bowl. Sprinkle with parsley and black pepper. Serve with rounds of toasted crusty bread placed in the bottom of a bowl and ladle the shellfish and hot liquid over the top.

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