Shells in their own juice

Sort through the mussels or clams (600 g). Remove the “beards.” Scrub with a brush. Discard any open or spoiled ones.

Cut the cherry tomatoes (1 handful) in half. Mince the garlic (2 cloves). Finely chop the parsley (a few sprigs).

Melt the butter (2 tbsp) in a pot over medium heat. Add the garlic. Sauté for 30–60 seconds until fragrant.

Add the tomatoes cut side down. Cook for 2–3 minutes until they start to release their juice.

Add black pepper (to taste). Pour in the lemon juice (1/2 fruit). Add the clams. Stir. Cover with a lid. Increase the heat. Cook for 3 minutes.

Stir. Cover again. Cook for another 2–3 minutes until the clams open.

Discard any closed clams. Remove from heat. Add the parsley. Stir. Serve immediately, drizzled with the juice from the pot.