Mixed shells
Instructions
Clean mussels, scallops, cockles, clams and truffles.
Wash the parsley and the celery leaves, dry them well and chop coarsely.
Cut onions into thin slices.
Wash the lemon and cut it into slices.
In a pan pour a small glass of wine, add the chopped herbs, onions, a little grated lemon peel and, finally, all the shells.
Cover and cook until the shells are all established material.
Pepper generously, but only after having tasted salty, because the shells are quite tasty.
Serve.
Accompanying wines: Friuli Grave "Spumante" DOC, DOC, Biancolella of Ischia Vermentino Di Gallura DOC.
