Mussel and Clam Pot Recipe | RIBS | Shangri-La Hotel Guangzhou

Name: Mussel and Clam Pot Recipe | RIBS | Shangri-La Hotel Guangzhou
Ingredients: 2 kg black shell mussels (Australian or European) cleaned from algae and mineral residue; 1.2 kg clams (Mediterranean if possible) left for 6 hours in salted water to purge out the sand (15 g salt for 1 L water); 16 red cherry tomatoes cut in half; 16 yellow cherry tomatoes cut in half; 4 garlic cloves sliced thinly; 30 g parsley stalks cut into pieces 1 cm long; 250 ml white wine (dry is preferable); 100 ml E.V. O. oil; 300 ml of hot water

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View Mussel and Clam Pot recipe, one of RIBS signature dishes, at Shangri-La Hotel Guangzhou website.

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Ingredients

2 kg black shell mussels (Australian or European) cleaned from algae and mineral residue
1.2 kg clams (Mediterranean if possible) left for 6 hours in salted water to purge out the sand (15 g salt for 1 L water)
16 red cherry tomatoes cut in half
16 yellow cherry tomatoes cut in half
4 garlic cloves sliced thinly
30 g parsley stalks cut into pieces 1 cm long
250 ml white wine (dry is preferable)
100 ml E.V. O. oil
300 ml of hot water