Mussels and Almandes de Mer

Well he’s going back to Southern Sudan, so I thought I’d pull out all stops.  No seafood to be had from the Nile river.

And anyway, I’ve been wanting to do something with these clam-like almandes de mer .  We ate a couple of them raw.  Primo!

Veuve Cliquot.  Nuff said!

Mussels and Almandes de Mer

1 onion chopped

3 garlic cloves, chopped

1 red bell pepper, chopped

3 tbsp olive oil

2 quarts small mussels

1 lb almandes de mer or small clams

1/2 cup white wine

2 tomatoes, seeded and chopped

2 tbsp fresh parsley, chopped

Saute the onion, garlic and bell pepper in the olive oil until the onion is soft.  Add the mussels and almandes de mer and saute for 1 minute, add the white wine, cover and cook for 5 minutes.  Remove from the flame and add the tomatoes and parsley.

Wine suggestion:  Cremant or Champagne

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