Clam Salad with Capers and Arugula
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 29 min.
Ready in
Preparation steps
1.
Rinse and peel the shells. Bring the white wine to a boil, season with salt and pepper, add the clams, cover and cook 3-4 minutes. Pour off the white wine and pluck the meat from the shells. Discard unopened clams.
2.
Rinse the orange and peel in a bowl with a zester. Squeeze out the juice. For dressing, combine the white wine vinegar, sugar, olive oil, orange juice and capers. Rinse the arugula and shake dry. Mix with the mussels, the dressing and the orange zest and serve in bowls.
