INGREDIENTS :

2 lbs. mussels

2 lbs. clams

3 tbsp Gallo Extra Virgin Olive Oil

½ red onion diced

2 cloves of garlic lightly crushed

2 tbsp of Italian parsley chopped

1 glass of white wine

2 pinches dry oregano

2 lemon (1 only the juice)

½ glass of water

1 pinch chili pepper (optional)

2 pinches of salt

2 pinches of pepper

PREPARATION: Wash the mussels and clams very well under running cold water until all the sand is removed. Discard any mussels or clams that are already open.

In a large pot, heat the olive oil for 1 minute at medium temperature. Add the onions, garlic, parsley and chili peppers. Stir it with a wooden spoon and cook for 1 minute, or until onions are translucent. Add all of the mussels and clams. Keep stirring. Pour in the white wine and cook for another minute. Pour in the water and cover with a tight lid until all the mussels and clams are open.

Season with salt and pepper. Don't forget that clams are often a bit salty. Discard any shells that are still closed. Serve hot.

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