Mussels and Clams - Back to Recipe Index

Ingredients

12 oz - mussels 12 oz - clams 1 tsp - pine nuts 1/2 tsp - rosemary leaves (trimmed) 50 g - soft butter a pinch - fleur de sel (French sea salt) 1/2 tsp - chopped tomatoes (seeds removed) 15 ml - olive oil 2 slices - baguette (toasted & buttered) 1 ˝ oz - chorizo sausages 1/2 tsp – capers

Directions

In a very hot cast iron pan with olive oil, sauté clams first. After 1 minute add mussels. Add chorizo, butter, pine nuts, tomatoes and rosemary. Cook until mussels & clams open. Remove from heat and flavor with fleur de sel and capers. Serve with 2 slices of toasted & buttered baguette.

Submitted by: Ethel MacNeil (Glenora Falls)
24-June-2004 09:08