Recipe Clams & Mussels Dijonnaise

Morning Glory

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Maidstone, Kent, UK
Fresh clams are a delight. I bought these from The Goods Shed - an indoor market in Canterbury which has a very good fish stall. To make them go further I added some mussels. This cooks in no time at all and makes a great light lunch with some crusty bread to mop up the juices.

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Ingredients (serves 2)
750 g (combined weight) of fresh mussels & clams
50 g butter (you can use oil)
1 x large banana shallot or half a large onion, finely chopped
2 fat cloves of garlic, minced
160 ml white wine
2 tbsp Dijon mustard
1 tbsp cream (or crème fraîche)
Juice of half a lemon
Chopped parsley

Method
  1. Melt the butter in a large pan and add the chopped shallot or onion.
  2. Cook very gently for five minutes until the onion softens and then add the garlic.
  3. Cook for a further few minutes being careful not to burn.
  4. Add the white wine, Dijon mustard and cream, stirring together.
  5. Add the mussels and clams and cook until they open (approx. 4 to 5 mins maximum)
  6. Discard any which fail to open.
  7. Before serving, squeeze a little lemon juice over them and sprinkle with chopped parsley.

The Goods Shed Fish stall:

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