Few weeks back, I’d joined more than 100 Singapore Bloggers to #CookForFamily! This Clams & Mussels Pot was one of the dishes I’d made. That day, the Californian Sauvignon Blanc from Woodbridge was going at 50% off, & I got it for only S$20! Be warned! The soupy dish is highly addictive!
4 slices of Streaky Bacon
¼ bottle of White Wine
1 tsp dried Parsley Flakes
1 tsp minced Garlic
1 tsp chopped onions
2 tsp Extra-virgin Olive Oil
Dash of Black Pepper
Soak shellfish in salt water for at least an hour to purge sand. Change water till it’s clean.
Cut bacon into strips.
Heat pan. Sautéed bacon, onion & garlic till fragrant.
Throw in shellfish. Add wine & parsley. Cover lid & simmer till shells open. Add pepper.
Discard any unopened shellfish. Serve your tasty Mussels & Clams Pot hot with a glass of chilled Sauvignon Blanc!