The sautéed mussels and clams is a second dish rich in flavor to be prepared quickly and with a few simple ingredients, like tomatoes, oil, garlic, parsley and white wine, which enhance the natural flavor of the shellfish used. The term saute, of French origin, it indicates that particular cooking technique in which the foods are made stir-fry over high heat; this technique is generally used for the mollusks, mussels and clams mainly, and is also considered a method of cooking healthy as few condiments are used, in our case even none for the phase of opening of the molluscs.Sautéed orange clams
- mussels 1 kg
- clams 1 kg
- Garlic 3 cloves
- Extra virgin olive oil ½ glass
- black pepper q.s.
- Tomato puree about 8 tablespoons
- Parsley by chopping 2 tablespoons
To prepare sautéed mussels and clams started first with cleaning of shellfish. To clean the mussels put the seafood in a large bowl, then rinse well under’running cold water (1). With an energetic movement manually disconnect the beard, or fine linen, which comes out from the valves (2) (to facilitate the operation can appeal the fine linen with a cloth). Always under the’rub vigorously water mussels, using a steel wool (or a stiff brush) to remove any impurities (3).
To clean the clams washed under running water (4) check, beating them one by one on a cutting board, that nothing has sand in them (5). Cut the tomatoes into wedges (6) and the chopped parsley.
After cleaning carefully the shellfish, have them open by placing the mussels in a pot (7) and then the clams (8). Cover with a lid and cook over a high flame to open the valve (9).
As soon as all the shellfish are open, (10), separate the mussels and clams from the cooking liquid with the’help of a fine mesh strainer (11). Set aside the cooking liquid. In a saucepan pour the’oil and squeeze three cloves’garlic (12).
Fry briefly and add the previously chopped tomatoes (13), let them brown 1-2 minutes on low heat, then pour the cooking liquid of the molluscs that you set aside (14). During the flavored cooking to your liking with the ground pepper (15).
Last, add the mussels and clams and let them briefly season with the sauce (16). Finally add the chopped parsley (17). Turn off the heat (18) and serve so well hot sautéed mussels and clams may be accompanied by slices of toasted bread.
We should consume sautéed mussels and clams just ready, hot. You can keep in the refrigerator for 1 day at most, in an airtight container. The clean molluscs, it can be stored in a raw filled with cold water and bowl in the refrigerator for 12 hours.
Often the fishmongers offer to clean your mussels, to save you the long, tedious effort; in general, however, for molluscs this is a traumatic procedure, as the mussels are placed in machines with abrasive rollers. Cleaning mussels with machines involves the leakage contained in them; often fishmongers recall that this procedure is only recommended in case of almost immediate consumption. The leakage of the liquid contained in the mussels, does that itself lost a part of the "taste of the sea" that inevitably will make them drier and less tasty; then, unless the mussels are not really filthy, our advice is to avoid mechanical cleaning and prefer the manual.