With the back of the knife scrape well the shells of the mussels under running cold water and set to a side. Chop the onions, basil and garlic and to a side. Heat the oil in a thick base pan over high heat. Add the onions and cook until soft, add the garlic, mussels, white clams, basil leaves, cherry tomatoes, seasoning and white wine, stir and reduce by half. Continue by adding the tomato sauce, lemon juice and continue cooking for 8-10minutes. Check for seasoning and serve.
Serves 2Email this Recipe Back to Tosca Restaurant - Jean Paul, Annette and Jonathan