Saturday, April 16, 2011

North African Mussels and Clams

This dish, which can be found in Nick Stellino's Mediterranean Flavors, is my wife's favorite. It's easy to make, provided you set aside about an hour for the clams to soak in brine so they disgorge their sand.

2 comments:

Whittlin' Man - formerly "Lawman" said...

That looks really tasty. To bad I have an allergy to shellfish.

Secular Apostate said...

If one has time, the secret to clams is to cover them well in cold salt water the night before. Sprinkle just a tidge (1/4 t or so) of corn meal on top of the water, and refrigerate. By the next afternoon, they will have disgorged all their sand and their... digestive products.