1 kg of clams with shells
2 cloves of garlic, minced
1/4 cup of olive oil (60 ml)
500 g of mussels with half shell
300 g of scallops without shell
1/2 cup of dry white wine (120 ml)
1/4 cup of chopped parsley
1/4 teaspoon of black pepper
hot peppers
1 kg of clams with shells
2 cloves of garlic, minced
1/4 cup of olive oil (60 ml)
500 g of mussels with half shell
300 g of scallops without shell
1/2 cup of dry white wine (120 ml)
1/4 cup of chopped parsley
1/4 teaspoon of black pepper
hot peppers
Wash the clams thoroughly and discard any that are open. Reserve
In a large skillet, over high heat, sauté the garlic in olive oil, stirring occasionally with a wooden spoon, until it's soft (approximately 2 minutes)
Add the seafood, pour in the wine, reduce the heat to low, and cover the skillet
Cook until the clams open (about 10 minutes)
Dust with parsley and black pepper and mix carefully
Transfer to a serving dish and serve immediately
220 calories per serving
A medium-bodied white wine, like Sauvignon Blanc, Chilean Sunrise '97 ($7.50) or Villa Montes '98 ($9).
