CLAMS OR MUSSELS MY WAY | A: A | AB: A | B: A | O: OK
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A: A | AB: A | B: A
| O: N
| A: A | AB: N | B: A
| O: N
| A: N | AB: N
| B: N | O: N
| A: HB | AB: N | B: N | O: HB
| A: HB | AB: HB | B: N | O: HB
| A: A | AB: A | B: N
| O: N
| A: N | AB: N
| B: N | O: N
| A: N | AB: HB | B: HB
| O: HB
| |
Melt butter in large pot with tight fitting lid. Saute onions, shallots and garlic over medium heat until transparent and soft.
Pour the white wine into the pot. Raise heat to medium high. Let it come to a boil and boil about 3 minutes. Then toss in the clams or mussels. Put lid on. Keep heat on fairly high.
Shake pot often to keep everything moving around inside. After two minutes, start to peek inside the pot. They're done when most of the shells are open. Might take up to four minutes depending on size.
Using a slotted spoon, remove the mussels or clams to a big bowl. Throw a good handful of parsley into the pot, stir around and then pour liquid over the clams or mussels in the bowl.
DON'T eat any of the clams/mussels that don't open.
Submitted by: Eileen
Copyright 2000 by ER4YT Recipe Project