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Mussel and Clam Pot

Mussel and Clam Pot

4 servings


  • 2 kg black shell mussels (Australian or European) cleaned from algae and mineral residue
  • 1.2 kg clams (Mediterranean if possible) left for 6 hours in salted water to purge out the sand (15 g salt for 1 L water)
  • 16 red cherry tomatoes cut in half 
  • 16 yellow cherry tomatoes cut in half 
  • 4 garlic cloves sliced thinly
  • 30 g parsley stalks cut into pieces 1 cm long
  • 250 ml white wine (dry is preferable)
  • 100 ml E.V.O. oil
  • 300 ml of hot water


  1. Put the garlic, white wine, olive oil and parsley stalks in a large, deep pot.
  2. Bring the mixture to a simmer.
  3. Add in the mussels and clams.
  4. Cover the pot after adding 300 ml of hot water.
  5. After 4 to 5 min, open the pot and check to see if the shells are open. If almost all of them are open, proceed to remove them from the liquid. Filter the liquid with a fine kitchen towel to remove any extra residue.
  6. Bring the filtered liquid and tomatoes to a boil for 2 min on a high flame.
  7. Remove all the unopened shells before serving. Place the rest of the shells into the serving pot.
  8. Pour the liquid and tomatoes over the shells and drizzle some oil on top.

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Level 2

Operating Hours

6pm - 11pm (Closed on Sunday)
* Prior booking is required.

Dress Code

Smart casual

Smoking Policy

Smoking is not permitted at RIBS.