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