cozze e vongole passate ai ferri

/KOHTS-tseh eh VOHN-goh-leh pah-SAH-teh ah-ee FEHR-ree/
[Italian]

Poached mussels and clams on the half shell, stuffed with a mixture of finely chopped garlic, parsley and breadcrumbs and oil and then baked au gratin.

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