No products in the cart.
Forget the Smokey BBQ on a busy crowded beach…
All you need:
In your pot heat up your oil and gently cook up your onions until tender.
Add your chickpeas including their liquid and both tins of tomatoes.
Cover and bring to boil.
Now add your mussels and clams and give them a gently stir.
Pop the lid on and get your bread and bowls ready.
Once all the shellfish has popped open (this will take 5-10 minutes) give it all a squeeze of fresh lemon and serve =)
This recipe also works with Cockles, Palourdes, Galway Bay Prawns