White Busara2000 g seafood (Mediterranean mussels, shells, clams, shrimps)
200 ml olive oil
garlic
parsley
salt, pepper
200 ml white wine
bread crumbs

 

 

Clean and rinse shells and clams.
Finely chopped garlic and parsley gently fry on olive oil.
Add shells and clams, cover the pot and leave to simmer ocasionally stirring.
After shells open and let the juice out, add white wine.
Cook until all shells open, add bread crumbs for more thickness and serve.

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