in Italy

Vongole in herb and white wine sauce

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Ingredients for 4 servings:

  • 1 kg mussels (clams, vongole)
  • 2 onions
  • 4 garlic cloves
  • 4 tbsp olive oil
  • ½ bunch parsley, flat
  • ½ bunch chives
  • 250 ml white wine
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the mussels, discarding any that have opened. Dice the onions and chop the garlic. Finely chop the chives and parsley. Heat oil in a pan and fry the onions and garlic until translucent. Add the mussels, season with salt and pepper, and pour in the wine. Steam the mussels in a covered pan for about 15 minutes, until all the mussels have opened. Stir in the herbs and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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