Buzara

Method

Clean the mussels and clams thoroughly under cold water, removing beards and discarding any that remain open. Heat olive oil in a large shallow pan and sauté the minced garlic until fragrant, being careful not to brown it. Add the prawns and cook for 2-3 minutes until they begin to turn pink. Pour in the white wine and fish stock, then add the mussels and clams, covering the pan and allowing them to steam for 5-7 minutes until the shells open, discarding any that fail to open. Stir through the chopped parsley, season to taste with salt and pepper, and serve immediately in bowls with crusty bread for soaking up the aromatic broth.