Mussels and Clams with Tomatoes
Ingredients
| 1 small onion | ||
| 1/2 lb ripe tomatoes | ||
| 2 tbs butter | ||
| 2 large garlic cloves, minced | ||
| 3/4 cup dry white wine | ||
| grated rind of 1 lemon | ||
| 2 tbs chopped parsley | ||
| 2 lbs mussels, scrubbed | ||
| 1 lb little neck clams scrubbed | ||
| kosher salt and black pepper to taste |
Directions:
- Mince the onion and chop the tomatoes roughly.
- Melt the butter in a saucepan and cook the garlic and onion until soft.
- Add the wine, tomatoes, lemon rind and half of the parsley. Bring to a boil.
- Add the mussels and clams to the pan, cover, and cook over high heat until the mussels and clams are open. About 5 minutes, shaking the pan frequently. Discard any clams or mussels that do not open.
- Season with salt and pepper to taste and transfer to large bowls and sprinkle with remaining parsley.
- Serve with crusty bread for dipping.
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