Ingredients:
1kg clams
6 cloves of garlic
coriander
salt to taste
olive oil
white wine (about 15cl)
2 tsp mustard
lemon juice
Lightly fry 2 crushed garlic and some chopped coriander in a generous drizzle of olive oil, refresh with white wine (about 5cl ) and add 1 tsp of mustard, stir to dissolve in the sauce, add about 300gr of the clams, add more coriander and a small pinch of salt, cook until they're open, about 2 minutes, sprinkle with lemon juice and add some chopped fresh coriander to serve. Cook the clams in three batches.
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