Cozze E Vongole Possillipo Recipe
Mussels and clams sautéed with garlic and EVOO in a white wine sauce
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Ingredients
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Seafood
Aromatics
Liquids
Seasoning
Method
Preparation
- 1
Clean the Seafood
Rinse the mussels and clams under cold running water, scrubbing the shells with a brush to remove any dirt or sand. Discard any that are open or damaged.
- 2
Chop the Aromatics
Mince the garlic cloves and roughly chop the fresh parsley, setting aside for later use.
Cooking
- 3
- 4
Add Seafood and Liquids
Add the cleaned mussels and clams to the pot, followed by the cup of white wine and a cup of water. Stir gently to combine.
- 5
Season and Cook
Sprinkle in the salt and black pepper. Cover the pot and let the seafood cook for about 5-7 minutes, or until all the mussels and clams have opened. Discard any that remain closed.
- 6
Finish with Parsley
Once cooked, remove from heat and sprinkle the chopped parsley over the seafood. Give it a gentle toss to incorporate.
Serving
- 7
Serve Warm
Serve the mussels and clams in a large bowl, drizzled with the cooking liquid. Enjoy with crusty bread for dipping.
