Today we bring you a delicious recipe of mussels in sauce, a dish very simple to prepare. Even if you have never set foot in a kitchen, we are confident that, by following the brief instructions of our recipe or video, you will be able to prepare this dish by getting a fantastic result. Brewed this recipe as an appetizer for dishes stronger. Feast this christmas by preparing some tasty clams in a sauce.
In The Naked Kitchen, you can learn to make other delicious recipes with clams, as in the case of our plate of hake with clams in a red sauce.
Ingredients for 2 people:
- Clams, fresh or frozen – 450 grams
- Cloves of garlic – 3 units
- Extra virgin olive oil – 3 tablespoons
- White wine – 200 ml
- Fresh parsley – 2-3 tablespoons
- Salt – to taste
- Black pepper – to taste
Preparation of the recipe
- First, peel the garlic cloves and chop finely.
- Mince also the parsley. Reserve.
- Heat the olive oil in a frying pan and saute a little garlic, until they acquire a little bit of color but with care not to burn, because, if they did, would add an unpleasant bitter taste to our dish.
- When the garlic have caught color, add the white wine, the salt and the ground pepper. Carry to a boil.
- When the wine comes to a boil, add clams, cover, and cook until clams open.
- Once open, add the chopped parsley and cook 2-3 minutes more. If any clams have not opened, we need to dispose of it.
- Serve the clams accompanied by the sauce.
Some extra tips
For the preparation of this dish you can use clams that are fresh or frozen. In the case that you use frozen, it is important to add them to the pot, or frying pan, without defrosting, because, if the descongeláis, it is very possible that do not open during cooking.
If you use clams, it is a good idea to put them in soak for about three hours before use, to release the sand that may be in your interior. To do this; you put them in a container, cover with water, and add a good pinch of salt. Throughout the time of soaking, change the water two or three times. Find more seafood recipes