Mussels & Clams in White Wine {Cozze e Vongole}
Mussels & Clams in White Wine {Cozze e Vongole} is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 4 servings. One portion of this dish contains about 2g of protein, 4g of fat, and a total of 116 calories. For $2.52 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from Foodista has 36 fans. A mixture of olive oil, wine, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 74%, this dish is solid. Users who liked this recipe also liked Mussels And Clams In White Wine, Smoky Mussels and Clams with White Wine Broth, and Fish, Clams, and Mussels with White Wine and Garlic.
Servings: 4
Ingredients:
couple of cherry tomatoes, halved
pepper or chili flakes
4 tablespoons chopped fresh parsley
2 teaspoons minced garlic
1 tablespoon olive oil
Salt to taste
glass of white wine
Equipment:
frying pan
Cooking instruction summary:
- In a large frying pan on low heat add 3-4 glugs of olive oil and slowly cook the garlic until brown all over. Remove & discard the garlic (if you like it, leave it in.)
- Turn the heat up, add in chili flakes & clams - cook about 30 seconds to 1 minute. Then add in the mussels. Turn up the heat and toss in the cherry tomatoes, sauteing for a moment or two.
- Next add a half glass of white wine and cover. Allow to sit covered 1-2 minutes at most until the shells open. Then shut off the heat, add in your parsley. Finish with a bit of butter or good glug of olive oil. Top with arugula if you like.
- Serve immediately with plenty of good crunchy bread to dip & white wine wine.
Step by step:
1. In a large frying pan on low heat add 3-4 glugs of olive oil and slowly cook the garlic until brown all over.
2. Remove & discard the garlic (if you like it, leave it in.)Turn the heat up, add in chili flakes & clams - cook about 30 seconds to 1 minute. Then add in the mussels. Turn up the heat and toss in the cherry tomatoes, sauteing for a moment or two.Next add a half glass of white wine and cover. Allow to sit covered 1-2 minutes at most until the shells open. Then shut off the heat, add in your parsley. Finish with a bit of butter or good glug of olive oil. Top with arugula if you like.
3. Serve immediately with plenty of good crunchy bread to dip & white wine wine.
Nutrition Information:
covered percent of daily need
