Barbecued Mussels And Clams With Tomato-Caper Sauce - cooking recipe

Ingredients

8 to 10 mussels per person, well washed and scrubbed
3 to 4 large cherrystone clams per person, well washed and scrubbed
1 onion, peeled and finely chopped
1/4 c. olive oil
4 large tomatoes, coarsely chopped
2 Tbsp. drained capers
1/2 c. chopped fresh basil
1/2 c. chopped fresh Italian parsley
1/2 c. dry white wine
salt and fresh ground pepper

Preparation

Saute the onion in olive oil until soft but not browned.
Add the chopped tomatoes and cook for 2 minutes; add the capers, chopped herbs, wine and season to taste.
Set aside.
Broil the mussels and clams about 2 minutes or until the shells open. Discard one side of the shell.
Spoon on topping on each mussel and clam and heat for three minutes.
These can be served hot or cold.