Clam and Mussel Conserva
Clams and mussels—steamed with white wine and butter and then shucked and smothered in a lemony dressing—make for a luxurious first course of a leisurely lunch. The result is fresh-tasting shellfish in a briny, bright sauce, perfect for scooping up with lettuce or spooning over toast.
Conserva can be made up to 5 days ahead. Let come to room temperature before serving.
Minerally, precise bubbles: NV Champagne Vouette et Sorbée Fidèle .