Ingredients:

1 lb (450g) fresh mussels

1 lb (450g) fresh clams (Manila or littleneck)

3 tbsp olive oil

2-3 garlic cloves, minced

1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)

1 can (14 oz) crushed tomatoes (or use fresh tomatoes if preferred)

1/4 cup chopped fresh parsley

1/4 tsp red pepper flakes (optional, for a bit of heat)

Salt and freshly ground black pepper, to taste

Fresh lemon wedges, for serving

Crusty bread (for serving, optional)

Instructions:

Clean the seafood:

Wash the mussels under cool running water, scrubbing gently, and pull off any beards. Remove any mussels that stay open after a firm tap. Rinse the clams thoroughly in cold water, discarding any that do not shut when tapped.

Cook the garlic in oil:

Heat olive oil in a large, deep pan or pot over medium heat. Add the minced garlic and cook for 1-2 minutes while stirring until it becomes aromatic but not browned.

Add the wine:

Pour in the white wine and let it simmer for 2 minutes to reduce slightly and enhance the dish’s aroma.

Mix in the tomatoes:

Stir in the crushed tomatoes (or fresh tomatoes if using) and season the mixture with salt, black pepper, and red pepper flakes if you like it spicy. Let it simmer gently for about 5-7 minutes to bring out the flavors.

Steam the clams and mussels:

Place the cleaned mussels and clams into the pot, cover tightly, and cook for 5-7 minutes. Shake the pot gently now and then to ensure even cooking.

Finish the dish:

Remove the lid and discard any unopened mussels or clams. Sprinkle the fresh parsley over the seafood and stir gently to combine.

Serve with sauce:

Divide the mussels and clams among serving bowls, ladling some of the sauce over the top. Add lemon wedges on the side for squeezing and serve with crusty bread to soak up the rich sauce.

Enjoy this delightful seafood dish with a glass of dry white wine or your favorite beverage!