Marinated vongole

Ingredients for 2 servings:

• 1 kg mussels (vongole)
• 1 jar white wine, dry
• 2 large onions, white
• 3 cloves garlic, thinly sliced ​​or finely chopped
• 1 bunch parsley, chopped
• 1 lemon(s), untreated, zest
• ½ pepper, red or yellow, if desired
• 1 tbsp butter
• 4 tbsp olive oil
• salt and pepper

Instructions

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

Mediterranean clams

Rinse the vongole thoroughly, brush if necessary (depending on their condition), and soak them in salted water (1 tablespoon per 1 liter) to release any sand. This takes about an hour (you don’t have to look too closely). Melt the oil and butter in a sufficiently large pot and sauté the very thinly sliced ​​onion until soft. Briefly sauté the finely chopped garlic and add the finely chopped chili pepper. Deglaze with the wine and simmer gently for about 10 minutes, until the liquid has reduced considerably. Add half of the parsley and the lemon zest. Then reduce the heat to high and add the vongole, rinsed with clean water and well-drained, to the pot. Cover and cook for about 5 minutes, shaking occasionally. When the mussels have opened, scoop out the mussels with a slotted spoon (onions are fine) and keep warm in a bowl for a few minutes. Reduce the remaining liquid by about half. Divide the mussels between two plates, pour the liquid over them, and sprinkle with the remaining parsley and lemon zest. Serve with baguette, ciabatta, or flatbread (it’s great for dipping!)