The sauté of mussels and clams is a good dish for every season and a simple seafood recipe, being perfect for a hot month like June.
The sauté is a dish of French origins and it takes the name of the cooking technique of browning the ingredients in the pan over high heat. The food which goes better with this technique are shellfishes: mussels and clams are browned in the pan with other few ingredients, like garlic, parsley and wine; a pinch of chilli pepper for those who like more strong tastes. The sauté can be white or red depending on your choice of adding tomatoes or not.
For those who are looking for taste of the sea, Kori Restaurant offers you a good sauté of mussels and clams. Take a look at our menu!
To book a table, call the number: +39 041 5286158
We’re open from Monday to Friday from 11 a.m. to 11 p.m.
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