Gino's mussels and clams with cherry tomatoes and white wine
We’re back in Casa D’Acampo for another Sardinian adventure. This week Gino’s sunning himself at the stunning Spiaggia Bianca beach and cooking up a delicious dish of mussels and clams - just a few feet away from the sea’s edge!
Mussels and clams with cherry tomatoes and white wine
2kg mussels and clams, cleaned and beards removed
2 tbsp olive oil
2 cloves garlic, peeled and thinly sliced
1 tsp dried chilli flakes
Small bunch fresh flat leaf parsley, roughly torn
300g cherry tomatoes, cut in half
Splash of white wine
Crusty bread, to serve
Check through the mussels and clams and discard any that have broken shells, or any which are open and do not close when tapped on the worktop
Heat the oil in a large pan. Add the sliced garlic and cook for a few seconds, then add the chilli flakes with the mussels and clams and stir together.
Season with salt and add the parsley, followed by the cherry tomatoes and white wine. Stir once again then cover with a tightly fitting lid and cook over a medium heat for 3 – 5 minutes, or until the mussels and clams have opened. Throw away any mussels and clams which remain shut.