Mussels and Clams with Tomatoes
Mussels and clams are surprisingly good value and their flavour goes well with the acid touch from the tomatoes. Cooked this way the shellfish flavours are fairly similar although textures are different. If you can't get clams, add extra mussels and vice versa.
Ingredients
- 2 lb fresh mussels
- 1 lb small clams such as venus clams
- 1 oz butter
- 2 large garlic cloves skinned and crushed
- 1 small onion skinned and finely chopped
- 1/4 pint dry white wine
- 8 oz ripe tomatoes chopped
- finely grated rind of 1 lemon
- 2 tsp chopped fresh parsley
- salt and pepper
Instructions
- To prepare the mussels, wash them thoroughly under running cold water, then scrape off any barnacles with a small sharp knife. Cut off the fibrous beards that protrude from between the shells. Wash in several changes of water. Discard any cracked mussels, or any that do not close when tapped sharply with a knife.
- Scrub the clams thoroughly and discard any that are cracked or open.
- Melt the butter in a large pan, add the garlic and onion and cook gently for a few minutes, until the onion is softened. Add the wine, tomatoes, lemon rind and half of the parsley. Bring to the boil.
- Add the mussels and the clams to the pan, cover and cook over a high heat for 3 -4 minutes or until the mussels and clams are open, shaking the pan occasionally. Discard any mussels or clams that have not opened.
- Season to taste. Transfer to two large bowls or soup plates and sprinkle with the remaining parsley. Serve with lots of crusty bread.
Calories: 284 kcal
Carbohydrates: 15 g
Protein: 23 g
Fat: 12g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 70 mg
Sodium: 652 mg
Potassium: 775 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 1187 IU
Vitamin C: 26 mg
Calcium: 74 mg
Iron: 7 mg