Fisherman's croutons

Preparation:

Preparation: Wash the mussels and clams under running water, brushing them carefully to free them from any impurities, then put them on the heat in a pan, without adding anything else, and leave them there for a few minutes, until the heat causes the valves to open spontaneously. Now remove the molluscs and keep them aside while you prepare the sauce. For this, sauté very finely chopped basil and garlic in a pan with three tablespoons of oil. Then add the molluscs to the sauce and leave them to flavor for a few moments; then add salt and pepper and cook in a covered container for 5-6 minutes. In the meantime, fry the pancarré slices in the remaining oil; as they are ready, pass them on a sheet of absorbent kitchen paper to remove the excess oil and keep them warm on a serving plate. Sprinkle the molluscs with lemon juice, let the sauce thicken for a few minutes, then distribute it all over the croutons and serve immediately.