You can serve this with pasta or without. It's simpler sans pasta, just with crusty bread and lots of crisp young Riesling or Semillon. It is such a wonderfully easy but delicious dish. You can mix up the shells as below, or just use a couple of kilos of mussels.
There are a lot of recipes for shells here at aussiebarbie.com.au, this one is the easiest of all
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Ingredients
750
Gm
Black Mussels
Small, never those big kiwi things
750
Gm
Vongole
750
Gm
Pippies
3
Clove(s)
Garlic
Finely sliced
2
Tbsp
Extra Virgin Olive Oil
1/2
Cup(s)
White Wine
1/2
Cup(s)
Fresh Flat-leaf Parsley
Chopped
Directions
Discard any open mussels and pull out 'beards'. Heat a pot large enough to hold the shells on your wok burner, or better, in the baking dish of your barbie
Add the oil, then the garlic. When the garlic starts to sizzle, throw in all the shells and the wine. Cover and leave to boil for two minutes.
Give the shells a gentle stir, adding the parsley and some black pepper. Cover again until all the shells have opened-turn the heat off at this point to prevent overcooking.
If you want to make this a pasta dish, this is the time to drain the spaghetti and pour into the pot of seafood and mix through.
Serve with crusty bread and a green salad as a main.
