Mussels and clams sauté with Dogajolo Toscano bianco IGT

pubblicato 20-06-2024

Mussels and clams sauté with Dogajolo Toscano bianco IGT

Mussels and clams always make for a very fancy appetizer, dinner or aperitif, especially if you love raw fish and our wonderful Carpineto products. This combination can really exalt the taste of these delicacies, granting you the best treat for when you want to celebrate life through your tastebuds. 

In Italy, there are many variations of this recipe: among the most celebrated are those from Sacca di Scardovari, Taranto, but also Campania and Sardinia; they come often with rather small mussels that are just as tasty, sometimes with white flesh. As for clams, the choice is even more demanding. Cockles or clams, used in a typical Sardinian pasta, are considered among the most valuable, even though they are very small and usually not suitable for appetizers. In this case, Mediterranean clams are much more appropriate, as they are larger and meatier, and can easily compete with the mussels with which they are served.


  • Mussel 700 g
  • Clams 700 g
  • Garlic 1 Clove
  • Fresh parsley 1 bunch
  • Extra virgin olive oil 8 tablespoons
  • Coarse salt 2 tablespoons

To prepare a perfect sauté, you need to start by soaking the mussels and clams in a very large bowl or in the sink tub with coarse salt and let them rest for two hours. Drain the shells, remove the broken ones, and rinse them well to remove all sand residues. The mussels must also be brushed, and their beards can be removed with a small knife (or by pulling it with your fingers until it tears). Peel the garlic clove, cut it in half, and remove the internal core. Wash and pat dry the parsley, then finely chop the leaves. 

Place the oil, garlic, and chopped parsley in a pan and fry for a few minutes without allowing the garlic to color too much. Add the clams and mussels, cover with a lid, and lower the heat. Let them open as much as possible, then turn off the heat and serve. If you prefer to get closer in taste to the famous “mpepata di cozze” recipe, you could also add about 100 ml of rustic tomato pulp and a pinch of chili flakes during the cooking of the shells.

The French term "sautè" refers to a specific way of cooking food, "sauteed" directly in a pan, over high heat. This technique is adopted for a specific purpose: to preserve all of the aromas and flavors of the food as much as possible, without allowing them to be dispersed in other cooking elements, such as sauces or steam. This dish is often served with toasted bread and, in some cases, also with the possibility of adding a wedge of lemon. The wine we recommend is a white wine, whose structure and delicacy is definitely preferable to red wines which, on the contrary, would risk "covering" the organoleptic qualities of the wine.

To accompany this delicacy, we recommend our Dogajolo Toscano Bianco IGT 2023, a true gift of our land. This is a unique white 'Super-Tuscan' produced from estate-grown vineyards, carefully planted after an extensive study to identify the best environment for this wine. These hillside, dry-farmed vineyards are located within the Chianciano and Montepulciano (Siena) properties, the result of a meticulous zoning study conducted on the Chianciano estate. This wine is crafted with precision, starting with grapes separated from the stems and then undergoing a short maceration with the skins to capture delicate nuances. The extracted juice is fermented at a controlled temperature to preserve its aromatic integrity.

After fermentation, the wine is filtered and kept at low temperatures to promote natural stabilization, preserving its fruity characteristics. Without the use of chemical treatments, it retains its authenticity and freshness. Dogajolo has a straw yellow color, illuminated by greenish reflections, and offers a pleasantly fruity bouquet with balanced aromatic notes. 

On the palate, it presents a good body and the right acidity, with a velvety and caressing finish that always invites another sip. The recommended serving temperature is between 10°C and 12°C, perfect for fully appreciating its freshness and complexity. 

Discover the essence of Tuscany in every glass with Dogajolo Toscano Bianco IGT from Carpineto! What are you waiting for? You can combine these two ingredients and make the perfect marriage happen instantly. Treat yourself with these delicacies more often: you sure deserve it!