sautè di cozze e vongole

Enjoy this Italian classic of sautéed mussels as an entree or main and don't forget to soak up the juices with the crunchy bruschetta!

Yields4 Servings
 1 chorizo sausage, sliced
 1 kg clams
 1 kg mussels
 2 cloves garlic, finely chopped
 ½ cup white wine
 ½ bunch parsley, finely chopped
 Extra virgin olive oil
1

Heat a large pan with a small amount of olive oil and brown off the chorizo. Add the garlic and soften then add the clams and the white wine. Place a lid over the pan and bring to a boil, turn the heat down and simmer for 5 minutes or until the clams are opened. Finish with parsley and serve with crunchy bread or bruschetta.

Ingredients

 1 chorizo sausage, sliced
 1 kg clams
 1 kg mussels
 2 cloves garlic, finely chopped
 ½ cup white wine
 ½ bunch parsley, finely chopped
 Extra virgin olive oil

Directions

1

Heat a large pan with a small amount of olive oil and brown off the chorizo. Add the garlic and soften then add the clams and the white wine. Place a lid over the pan and bring to a boil, turn the heat down and simmer for 5 minutes or until the clams are opened. Finish with parsley and serve with crunchy bread or bruschetta.

sautè di cozze e vongole
IngredientsDirections