Sète-Style Tellines with Garlic and Parsley, Pan-Fried

Ingredients

• 1200 g fresh tellines (small clams), 1,2 kg
• 6 cloves fresh garlic, 6 cloves
• 1 bunch fresh flat-leaf parsley, 1 bunch
• 80 g unsalted butter, 80 g
• 3 tbsp extra-virgin olive oil, 3 tbsp
• 15 cl dry white wine (Picpoul de Pinet or other), 15 cl
• to taste fine salt, to taste
• to taste ground black pepper, to taste

Method

1. Prepare the tellines: rinse them thoroughly under cold water in a colander, rubbing the shells against one another to remove the sand. Drain them. If they are very sandy, soak them for 30 minutes in a large volume of salted water (30 g of salt per liter), changing the water once, then rinse again.
2. Peel and finely slice the garlic cloves (remove the green germ if present). Wash the parsley, spin it dry, and finely chop it (leaves and tender stems).
3. In a large heavy-bottomed skillet (or two if needed), melt the butter with the olive oil over high heat. When the mixture foams and begins to smell nutty (about 1 minute), add the sliced garlic. Sauté for 30 seconds, stirring, until fragrant but not browned.
4. Add the tellines to the skillet all at once. Turn the heat up to maximum. Stir constantly with a wooden spatula for 2 minutes. The shells will begin to open.
5. Add the white wine all at once. Continue cooking over high heat, stirring. The wine will deglaze the pan juices and evaporate quickly. After another 2 to 3 minutes, almost all the tellines should be open. Do not cook for more than 5 minutes total, or the meat will become rubbery.
6. Sprinkle the chopped parsley over the tellines, season lightly with salt and pepper, and give everything one final toss. Remove from the heat immediately.
7. Serve immediately in shallow bowls or a large serving dish, spooning the cooking juices over them. Serve with toasted country bread for dipping.

Nutrition

Per serving

Energy

493.7 kcal

Protein

35.79 g

Carbohydrate

7.54 g

Fat

31.11 g

Fibre

0.57 g

Calcium

9.47 mg

Iron

0.27 mg

Magnesium

5.6 mg