MUSSELS AND CLAMS WITH ORANGE, SAFFRON AND CHERRY TOMATOES
There’s nothing like chowing down on a pan full of fresh shellfish with friends. If you get the opportunity to collect your own that’s so awesome, but make sure the shellfish is cleaned of barnacles and other sea life before steaming them in this most fragrant and light of sauces.
1 kg mussels
1 kg clams
¼ c olive oil
1 large red onion, thinly sliced
½ bulb garlic chopped finely
3 bay leaves
1 tsp smoked paprika
1 tsp salt
2 large pinches saffron threads
¼ c orange juice
1 c white wine
75 g butter
1 whole tomato - blitzed
2 c cherry tomatoes halved
Freshly ground black pepper
Fresh basil or parsley
In your Ironclad Legacy Pan, saute onions, garlic and bayleaves in olive oil on a medium heat until golden brown.
Add paprika, salt and saffron threads, and saute for 1 minute.
Add orange juice, white wine, butter and blitzed tomato. Simmer for 15 minutes, until sauce is creamy and delicious.
Arrange mussels, clams and half the cherry tomatoes on top attractively. Then cover the pan with tinfoil and simmer/steam until the shellfish opens.
Generously sprinkle with freshly ground black pepper and fresh basil or parsley.
Serve with crusty bread and butter.
Give thanks to the sea!