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Serve with warm baguette and a nice chilled glass of white or rosé. You can do the recipe with just mussels or use a combination of mussels and small clams. Remember that clams take a little longer to cook than mussels so add the clams first if using.



Serves 4 as an appetizer or 2 as a main course


750 g / 1 1/2 pounds fresh mussels or half mussels, half clams
250 ml / 1 cup dry white wine
4 garlic cloves, crushed
2 bay leaves
4 shallots, chopped
1 can (794 g / 28 oz ) tomatoes, drained
1/4 teaspoon red pepper flakes
1 tablespoon olive oil
3 tablespoons fresh parsley, chopped


Scrub, clean and beard the mussels and clams
Discard any open ones
In a large pot, add the wine, garlic, shallots, bay leaf and bring to the boil
Add the clams, cover and cook until the clams open, about 3  minutes
Add the mussels and cook another 2 to 3 minutes until the mussels open
Remove from heat
Remove the mussels and clams , discard any that did not open and keep warm
Strain the cooking liquid to remove any traces of sand
Return the liquid to the pot and add the tomatoes and red pepper flakes
Bring to the boil, cook for 5 minutes
Stir in the olive oil
Return the mussels and clams to the pot and give it all a good shake
Sprinkle with parsley