Ingredients
- 450g surf clams
- 450g mussels
- Handful parsley
- Handful chives
- 1tbs vegetable oil
- 1/2 brown onion, finely chopped
- 2 cloves garlic, sliced
- 150ml white wine
- Zest of half a lemon
- Crusty bread, to serve
- Start by cleaning the mussels and clams. Wash the mussels under cold running water, discarding any cracked ones, or open ones that do not close when gently tapped or squeezed. Remove any fibrous beards from between the shells, then place the cleaned mussels in a bowl. To clean the clams, first place them in a large bowl of salted cold water, which helps to remove some sand or grit. Then, rinse them under cold running water lightly scrubbing off any dirt, and discarding any cracked ones. Place the cleaned clams in a bowl.
- Chop the parsley and chives and set aside. Place a large pan on the heat (you will need a lid for it) and add the oil, chopped onion and garlic. Keep the heat low and cook for three to four minutes until softened, then add the white wine and turn up the heat. Add the mussels and clams and put a lid on the pan.
- Cook for four to five minutes, giving the pan a shake every now and then until the mussels and clams have opened. Add the chopped herbs and lemon zest and stir them through the mussels and clams, then remove from the heat and serve straight away with some crusty bread and lemon wedges.
