Mixture Of Shells

Preparation:

Preparation: Thoroughly clean the mussels, scallops, cockles, clams and sea truffles. Wash the parsley and celery leaves, dry them well and chop them coarsely. Cut the onions into thin slices. Wash the lemon and cut it into slices too. Pour a small glass of wine into a saucepan, add the chopped herbs, the onions, a little grated lemon peel and finally all the shells. Cover and cook until the shells are all open. Pepper generously, but salt only after tasting, because the shells are tasty enough already. Serve. Accompanying wines: Friuli Grave "Spumante" DOC, Ischia Biancolella DOC, Vermentino Di Gallura DOC.