Coques and clams in persillade by Laurent Mariotte

Ingredients

For 4 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. 1.Put the hulls and clams to degrate 2 hours at least in a salt bath (35 g per litre).
2. 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. 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. 4.Add the parsley to the open shells and stir continuously for 2 minutes.
5. 5.Taste well hot with pasta or slices of toast.