Amêijoas à Bulhão Pato – Clams à Bulhão Pato
The clams in the style of the poet Bulhão Pato impress with fresh lemon, aromatic coriander and tender clam meat.
- Serves: 2 persons
Ingredients
- 1Bund of coriander with stems and roots (from the Asian store)
- 5cloves of fresh garlic, peeled and crushed
- 4EL olive oil
- 1bay leaf
- 1kg clams, washed and desanded
- 2organic lemons, halved lengthwise
- salt
- wheat sourdough bread, to serve
Instructions
Step 1
Thinly slice the coriander roots and stalks. Heat the olive oil in a large pan. Add the garlic and stir-fry for about 1 minute until fragrant and just beginning to turn golden brown. Add the coriander stalks and roots and the bay leaf and sauté, stirring, for about 1 minute.Step 2
Add the mussels, close the lid and steam over a high heat, shaking occasionally, until some of the mussels have opened, about 2 minutes.Step 3
Remove the lid, reduce the heat to medium-low and, as soon as the mussels open, lift them out one by one until they have all opened - the less time they stay in the heat after opening, the more tender and juicy they taste!Step 4
Return the mussels to the pan to reheat, increase the heat and turn off as soon as it starts to simmer again. Tear the mountain of coriander leaves into coarse pieces and add to the mussels, season with the juice of one lemon and stir. Garnish with the remaining lemon slices.Don't miss out!Sign up now for our newsletter.