Steamed clams with wilted mustard greens, chilli and lemon

Method

1. Wash the clams and place in the bottom of a large stainless steel steamer.

2. Add the wine, bay leaf, onion, garlic and black pepper.

3. Roughly chop the mustard greens and place in a slotted steamer basket. Scatter over the sliced red chillies and season with salt and black pepper.

4. Lay the basket over the clams, cover the pot and cook over a medium heat for 10 minutes until the clams have opened and the greens are tender.

5. Lift out the basket of greens and drizzle over the lemon juice. Place a few greens in the bottom of 4 individual bowls and spoon over a generous amount of clams and any cooking liquor.

6. Scatter with chopped parsley, add a splash of olive oil and pass around chunks of crusty ciabatta bread.