INGREDIENTS
500g of tellins.
1 onion.
1 ripe tomato.
1 clove garlic.
1 bay leaf.
1 glass of white wine.
Pepper.
Olive oil.
Salt.
ELABORATION
In a clay pot, sauté the chopped onion and garlic, and the tomato, peeled and chopped, over low heat. When the mixture acquires a honeyed texture, the tellins – well washed, freed of sand and drained – are added, and a little water and a glass of white wine are poured. It is then seasoned with salt and pepper, a bay leaf is added and the whole is left to cook until all the tellins have opened.
[These mollusks can also be steamed or grilled, accompanying them, at the time of serving, with a few drops of lemon]
