Title: Crostacei Alla Portobello
Categories: Seafood
Yield: 6 Servings

US MEASURMENTS
1	tb	Olive oil
1 3/4	lb	Cherrystone clams, scrubbed
1	lb	Live mussels; scrubbed and bearded
3	md	Shallots; chopped fine
2	md	Roma tomatoes; chopped and drained
1/2	c	Dry white wine
1	tb	Butter
1	tb	Chopped fresh parsley
		Lemon wedges & parsley sprigs to garnish
UK MEASUREMENTS
15	ml	Olive oil
750	g	Live hardshell clams, scrubbed
500	g	Live mussels, scrubbed and bearded
3	md	Shallots; chopped finely
2	md	Roma tomatoes, chopped and drained
125	ml	Dry white wine
15	g	Butter
10	g	Fresh parsley; chopped
		Lemon wedges & parsley sprigs to garnish

Discard and clams or mussels that are not tightly closed or that do not close when tapped or rinsed.

Over high heat, heat the oil in a 4- to 6-quart heavy saucepan, Dutch oven, or wok that is large enough to hold all of the molluscs. Add clams and stir for 1 minute. Add mussels and shallots and stir for 1 minute more. Add tomatoes and wine and cook, stirring, until moslluscs open (4 to 6 minutes. Transfer clams and mussels to a serving platter as they open.

Add butter and parsley to liquid in pan and boil until liquid reduces to 1/3 to 1/2 cup (100 to 125 ml) Pour sauce over clams and mussels, garnish with lemon wedges and serve immediately. Great with garlic toast.

Simply Seafood, Winter 1991

MM and metric equivalents by Dave Sacerdote

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