Squash blossoms sautéed with clams

Ingredients

• 200 g of peeled and cleaned mussels, seasoned with salt, rinsed, and drained
• 1 squash flower head, with the yellow pistil removed, peeled, washed, and drained
• 1 hot pepper, sliced
• 2 cloves of garlic, finely chopped
• 2 tablespoons of oil
• salt, pepper, and sugar

Season the mussels with a little salt, pepper, and sugar (use a small amount of salt, as they are already salty), and let them marinate for 10 minutes. Heat a frying pan, sauté the garlic and chili peppers, then add the mussels and cook over high heat. Once cooked, adjust the seasoning as needed.

Sauté the squash blossoms until cooked through, then season with salt, pepper, and a touch of sugar. Arrange the blossoms on a plate, top with the scallops (or combine both), and season lightly with pepper.

To successfully prepare this dish, make sure to properly prepare the ingredients and cook over high heat. The flowers should remain crisp and sweet, and the mussels should release very little water. Serve with rice and spicy soy sauce.