Mussel and clam sauté with cherry tomatoes and wholemeal bread

Ingredients

For 1 serving

• Mussels300 g
• Clams300 g
• Cherry tomatoes150 g
• Whole wheat bread80 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Parsleyto taste
• Black pepperto taste

Contains: gluten, shellfish,

Method

1. Rinse the clams in cold water several times, swirling them, until the water stays clear; discard any broken ones. Clean the mussels by pulling off the beard and scraping the shells, then rinse.
2. Wash and halve the cherry tomatoes; chop the parsley.
3. In a large frying pan with a lid warm the oil with the crushed garlic over medium heat for a minute, add the tomatoes and cook for 2 minutes, until they start to soften.
4. Turn up the heat, add the mussels and clams, cover and cook for 4–5 minutes, shaking the pan, until all the shells have opened; discard any that stay closed. No salt needed.
5. Meanwhile toast the wholemeal bread slices. Finish the shellfish with parsley and black pepper and serve with the bread.