Mussels (sub: Clams) in Garlic and White Wine

Ingredients

• 1000 g Clams
• 4 cloves Garlic
• 1 cup Dry white wine
• 2 tablespoons Olive oil
• 0.25 cup Fresh parsley
• 0.25 teaspoon Red pepper flakes
• 0.25 teaspoon Salt
• 4 slices Crusty bread

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of olive oil.
2. 2Add the 4 cloves of garlic, minced, and the 0.25 teaspoon of red pepper flakes to the pot. Cook, stirring constantly, until the garlic is fragrant, about 1 minute. Be careful not to burn the garlic.
3. 3Pour in the 1 cup of dry white wine. Increase the heat slightly to bring the wine to a gentle simmer, which means small bubbles will appear around the edges of the pot. Let it simmer for 1 minute.
4. 4Carefully add the 1000 g of clams to the pot. Cover the pot tightly with a lid. Cook for 5 to 7 minutes, or until the clams have opened. Gently shake the pot a couple of times during cooking. Any clams that remain closed after 7 minutes should be discarded.
5. 5Stir in the 0.25 teaspoon of salt and the 0.25 cup of fresh parsley.
6. 6Serve the mussels immediately. Place the 4 slices of crusty bread on the side for dipping into the flavorful broth.

Substitutions

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