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Sauté of Mussels and Clams with Green Lemon Couscous

17/11/2023

Here is how to prepare a delicious sauté of mussels and clams with green lemon couscous, obviously with an Italian twist.

Ingredients for the sauté of mussels and clams:

  • 500 g of fresh mussels
  • 500 g of true clams
  • 2 cloves of garlic
  • Parsley to taste
  • 200 ml of dry white wine
  • Extra virgin olive oil to taste
  • Chili pepper (optional)

Ingredients for the green lemon couscous:

  • 200 g of couscous
  • 200 ml of vegetable or fish broth
  • The grated zest of one green lemon (lime)
  • Juice of half a green lemon
  • Extra virgin olive oil to taste
  • Salt to taste
  • Parsley for garnish

Preparation

For the sauté of mussels and clams:

  1. Start by cleaning the mussels and clams well. Soak them in cold salted water for at least an hour to allow them to expel the sand, then rinse under running water and remove any encrustations.
  2. In a large frying pan, fry the chopped garlic in extra virgin olive oil. If you like, you can add a piece of chili pepper.
  3. Add the well-drained mussels and clams to the pan, cover with a lid and cook over high heat until they have opened, shaking the pan occasionally.
  4. Deglaze with the white wine and let the alcohol evaporate. Sprinkle with freshly chopped parsley and mix well.

For the green lemon couscous:

  1. Bring the vegetable or fish broth to a boil, then turn off the heat and add the couscous. Cover with a lid and let it rest for the time indicated on the package, usually 5 minutes.
  2. Fluff the couscous with a fork, add the grated zest of the green lemon, the lemon juice, and a drizzle of extra virgin olive oil. Mix well to season the couscous.
  3. Adjust the salt and, if desired, add more chopped parsley.

Serve the mussels and clams hot over a bed of green lemon couscous and decorate with fresh parsley.

Curiosity

The sauté of mussels and clams is a simple yet impressive dish, very common in the coastal regions of Italy. The use of green lemon couscous is a non-traditional touch but pairs well with the freshness of the seafood, creating a tasty and fragrant balance. In some regions of Sicily, couscous is commonly used in fish dishes, showing North African influence in the local cuisine.