Mussels And Clams In White Wine

1. 1

   In a large frying pan on low heat add 3-4 glugs of olive oil and slowly cook the garlic until brown all over. Remove & discard the garlic (if you like it, leave it in.)

2. 2

   Turn the heat up, add in chili flakes & clams - cook about 30 seconds to 1 minute. Then add in the mussels. Turn up the heat and toss in the cherry tomatoes, sauteing for a moment or two.

3. 3

   Next add a half glass of white wine and cover. Allow to sit covered 1-2 minutes at most until the shells open. Then shut off the heat, add in your parsley. Finish with a bit of butter or good glug of olive oil. Top with arugula if you like.

4. 4

   Serve immediately with plenty of good crunchy bread to dip & white wine wine.

* Per serving · 4 servings · Values may vary.

No additional tips available.