People: 4
Preparation: 10min
Cooking: 15min
Difficulty: easy to prepare
Ingrediets
- chopped red pepper
- 1.2 kg mussels, clams and scallops
- 2 cloves of garlic
- 1 sprig of parsley
- 200 gr of ripe cherry tomatoes
- 4 spoons of white wine
- extra virgin olive oil
recipe
Leave the molluscs in cold water for at least an hour, drain and scald them in a saucepan, so that the shells open. Then filter and keep the outlet water. Brown the sliced garlic, parsley and chopped chilli in a pan with 4 tablespoons of oil. Deglaze with the white wine and let it evaporate. Add the chopped cherry tomatoes, season with salt and cook for a few minutes. Then pour the shellfish, a little whole and a little peeled, and the water kept aside. Perfume with other parsley and leave on the stove for 5 minutes more.
