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Mussels and Clams with Tomatoes
Mussels and clams are good value and their flavours go well with the acid touch from the tomatoes in this recipe from East Anglia. Serves 2-3.

INGREDIENTS: Fresh mussels - 900g (2 lb), Small clams (e.g. venus clams) - 450 g (1 lb), Butter - 25 g (1 oz), Garlic cloves - 2, crushed, Onion - 1 small, finely chopped, Dry white wine - 150 ml, Ripe tomatoes - 225g (8 oz), chopped, Lemon - 1, zest only, Fresh parsley - 2 tbsp, chopped.

COOKING:1. Wash the mussels thoroughly under running cold water, then scrape off any barnacles with a small, sharp knife. Cut off the fibrous beards that protrude from between the shells. Wash in several changes of water. Discard any that are or do not close when tapped sharply with a knife.
2. Scrub the clams thoroughly and discard any that are cracked or open.
3. Melt the butter in a large pan, add the garlic and onion and cook gently for a few minutes, until the onion is softened. Add the wine, tomatoes, lemon zest and half the parsley. Bring to the boil.
4. Add the mussels and clams to the pan, cover and cook over a high heat for 3-4 minutes or until the shellfish are open, shaking the pan occasionally. Discard any mussels or clams that have not opened.
5. Transfer to bowls or soup plates and sprinkle with the remaining parsley. Serve with lots of crusty bread.