I wanted to cook Seafood Pasta with Malunggay Pesto but these clams and mussels have been bought a day in advance so I can prepare them ahead of time. I simply steamed them while they're fresh so I can save some shells for my pasta the next day.
1 tablespoon extra virgin olive oil
3 cloves garlic, chopped
1 small ginger
1 medium sized red onion
1/2 cup water or vegetable stock
1/4 cup white wine
1/2 kilo clams
1/2 kilo mussels
freshly ground black pepper
fresh basil leaves
How to Prepare:
Place the mollusks in a colander and wash them with running water.
Place the clams in a large bowl filled with water. Leave them for about 30 minutes to an hour. This is to make sure that the clams would purge the sand inside their shells.
With a brush, clean each shell and rinse them well.
How to Cook:
Heat pan and add oil. Sautée garlic, ginger and onion. Add the shells. Pour white wine and add the liquid stock. Add pepper. Let it come to a boil. It takes about 5 to 10 minutes depending on the size of the shells. You'll know that the shells are cooked when they begin to open wide. Sprinkle with fresh basil leaves. Serve hot!