Eats: Steamed Mussels & Clams

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.

Ingredients:

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!