John Myers
Clam Pan
The perfect clam pan recipe with a picture and simple step-by-step instructions.
- 1 kg Fresh mussels
- Cooked and loosened makes 135 g of mussel meat
- 1 Carrot small
- 1 Fresh onion
- 2 Tarragon stalks
- 2 Lovage branches
- Boiling water
- 200 g Fresh mushrooms
- 1 Fresh shallot
- 1 tablespoon Extra virgin olive oil
- 100 ml Cream 10% fat
- Rinse the mussels, sort out the damaged ones, bring the water to a boil in a large saucepan Peel the onion Peel the carrot and cut into fine slices
- Onions Put carrot slices, tarragon and lovage sprigs and mussels in the boiling water and allow to boil for about 10-15 minutes, drain (the mussels must now be open). No salt needs to be added
- Peel the shallot and dice it finely, cut the mushrooms into slices. Heat the oil in the pan, let the shallot become translucent, add the mushrooms and cook for about 10-15 minutes
- In the meantime, remove the mussels from the shells if the mussels do not open, please sort out and dispose of them, add the mussel meat and the carrot slices to the mushrooms in the pan and pour on the cream.
- It goes well with white bread or grainy cooked rice
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