Sauté of Mussels and Clams

Method

1. Clean the mussels by removing the beard and wash them. Ensure the clams are purged in salted water.
2. Heat a pan and add the clams and mussels. Cover and wait for them to open.
3. Strain the cooking liquid through a fine-mesh sieve.
4. In the same pan, add oil and crushed garlic. Sauté until fragrant.
5. Add the cherry tomatoes cut into wedges and the strained shellfish liquid. Season with pepper.
6. Return the mussels and clams to the pan and cook for 2 minutes to absorb flavors.
7. Sprinkle with chopped parsley and serve immediately.