Sauté of Mussels and Clams

Method

1. Clean the mussels by removing the byssus.
2. Place the clams and mussels in a hot pan, cover, and cook until they open.
3. Filter the cooking liquid through a fine mesh sieve.
4. In the same pan, add oil and crushed garlic, sauté, then add cherry tomatoes cut into wedges.
5. Add the filtered liquid, pepper, and return the mussels and clams to the pan.
6. Cook for 2 minutes, then add parsley.
7. Serve.