Coques and clams in persillade by Laurent Mariotte
- Total time
- 2 h 15
- servings
- 4 servings
- Dish type
- Other
Auto-translated · View original
Contains milkContains molluscsContains sulphitesPescatarianPork-freeGluten-free
Prep
10 min
Cook
5 min
Total time
2 h 15
Ingredients
Ingredients
servings
- 1,5 l 1.5 l of clam
- 1,5 l 1.5 l shell
- 1 verre 1 glasses of white wine
- 4 gousse 4 cloves of garlic
- 1 1 boots of parsley
- 1 1 half-salt butter boots
- salt
Method
- 1
Put the hulls and clams to degrate 2 hours at least in a salt bath (35 g per litre).
- 2
Rinse the shells. Bring the white wine to a boil with the chiseled shallot and add the shells. Cover and cook 3 min.
- 3
Meanwhile, cut the butter into cubes, pour into the mixing bowl with parsley and cloves of garlic. Mix until you get a parsillade.
- 4
Add the parsley to the open shells and stir continuously for 2 minutes.
- 5
Taste well hot with pasta or slices of toast.
Source : marmiton
Reviews
Reviews
★★★★★
—Loading…
Comments
- No comments yet. Be the first to share your thoughts!