clams

It's still season for blue mussels. But says that the whole winter is the season. So there is still time to enjoy them. I have been in the stashes and find the best recipes I have with mussels. The favorite is definitely Anette's recipe for mussel soup. I still remember the first time I got it when we visited her to do an article in her home. I wasn't really into clams, but out of politeness I tasted it. It was the turning point for me, it tasted absolutely divine!

For 4 people, Anette recommended that you make this portion:
3 kg of fresh mussels. Approximately 750 g per person

1/2 bottle of white wine
1 tablespoon herbes de Provence
5 bay leaves
1 chopped shallot
4 cloves of garlic
2 tbsp butter
1 teaspoon curry
2 tablespoon of flour
1/2 l whipping cream
1/2 l creme fraiche 38%
Salt and pepper
Fresh parsley

Also fresh bread

Here's how you do it:

Rinse the mussels thoroughly. Those that are not closed are discarded. Steam the mussels in white wine and Herbs de Provence together with five bay leaves, chopped shallots and finely chopped garlic. Steam until the clams open. Remove them from the pan with a slotted spoon and let them cool. Boil the juice down to half. Remove the part of the shell that the clam is not on. Bake a sauce of butter. Burn a little curry in the butter and add flour. Bake with the juice from the mussels, whipping cream and creme fraiche. Bring to a boil and season with salt and pepper. Add plenty of parsley and the mussels just before serving. The smell is absolutely fantastic and the taste just the same... Prepare if necessary. on small dishes or deep plates. Do not place any cutlery. Use the clam shell as a "spoon" and eat bread with your fingers... in true French fashion. Bon appetit!

The next course is such a small snack - an APERITIF Hors d'oeuvre - with oven-fried mussels. It's just simple and really good. For 4 people you will need:

About 40 clams
2 tablespoons grated parmesan cheese
2 cloves of pressed garlic
A handful of parsley
4 tbsp butter

 Here's how you do it:

Stir the butter gently and add finely chopped parsley, Parmesan cheese and garlic. Rinse the mussels thoroughly. Those that are not closed are discarded. The mussels are steamed in a little water until they open. Remove one shell and put a little of the butter mixture on each clam. Grill them in the oven for a few minutes just before serving.

The classic Moulle de frites, you always go wrong in the city with. It brings to mind small cozy cafes in the French, perhaps a break from a trip to the flea market and with a good glass of white wine. That's the luck..

For 4 people you will need:

1 1/2 kg of mussels
1 shallot
3 cloves of garlic
1 tbsp olive oil
3 dl white wine

 French fries:

3 baked potatoes
2 tablespoon oil
Spices to taste
Flake salt

 The mayonnaise:

2 pastes. egg yolks
2 dl of oil
1 tablespoon freshly squeezed lemon juice
Sea salt and pepper
2 cloves of crushed garlic

Here's how you do it:

Turn on the oven at 220 degrees. Cut the potatoes into long strips. Put them in a plastic bag together with oil and spices and shake the bag well. Pour the potatoes out onto a piece of baking paper and bake them in the oven for approximately 30-40 minutes.  

Meanwhile, make the mayonnaise and the mussels. Place the egg yolks in a food processor. A little sea salt and pepper are added. Pour in the oil slowly while the machine is running. Add a little lemon juice, also a little at a time. When the mayonnaise has a suitable consistency, add the chopped garlic.

 Rinse the mussels thoroughly. Those that are not closed are discarded. Chop onion and garlic and fry in olive oil in a pan. Put in the mussels and white wine. Heat with the lid on. The clams are ready when they open. Those that do not open are discarded. Remove the mussels with a slotted spoon and serve immediately. 

You're welcome!