Back to Recipes
Sauvignon Blanc Clams & Mussels Pot
Blackswan
3 servings
BeginnerFew weeks back, I'd joined more than 100 Singapore Bloggers to #CookForFamily! This Clams & Mussels Pot was one of the dishes I'd made. That day, the Californian Sauvignon Blanc from Woodbridge was going at 50% off, & I got it for only S$20! Be warned! The soupy dish is highly addictive!
Total Steps
5
Ingredients
9
Tools Needed
6
Related Article
Luxury HavenIngredients
- dash Black Pepper
- 1 teaspoon minced Garlic
- 1 teaspoon chopped onions
- 2 teaspoons Extra-virgin Olive Oil
- 1/4 bottle White Wine
- 1 teaspoon dried Parsley Flakes
- 4 slices Streaky Bacon
- 200 grams Mussels
- 700 grams Clams
Instructions
1
Step 1
at least an hour
Soak shellfish in salt water for at least an hour to purge sand. Change water until it's clean.
2
Step 2
Cut bacon into strips.
3
Step 3
Heat pan. Sauté bacon, onion, and garlic until fragrant.
4
Step 4
Add shellfish, wine, and parsley. Cover with a lid and simmer until shells open. Add pepper.
5
Step 5
Discard any unopened shellfish. Serve your tasty Mussels and Clams Pot hot, optionally with a glass of chilled Sauvignon Blanc.
Tools & Equipment
Chopping Board
Knife
Measuring Spoons
Bowl
Pan
Lid