What a beautiful summer recipe! Simple, delicious and fast to make. No nonsense. If you are a fat-o-phobic (afraid of fat, butter, etc), you need to get over it because the French eat butter and they are healthy and skinny. And they do it better too ;-). As for clams: they are an excellent source of Vitamin B12, zinc and iron which are vital in a healthy thyroid. Unlike a lot of other seafood and farmed fish, farmed clams are safe to eat; they won’t survive dirty waters and antibiotics.
Mussels must be closed when you buy them. Chuck away the open ones.
For best iron absorption, serve with Vitamin C-rich food such as broccoli or bell peppers. Bon appétit, mes amis![adrotate banner=”14″]
- 1 pound of clams (that’s about 12-15 pieces)
- 1 tablespoon of organic coconut or olive oil
- 3 tablespoons butter (salted or unsalted)
- 1 small white onion, chopped in longer slices
- 6 fresh tarragon stems (if you don’t fancy tarragon, use parsley)
- 3 cloves garlic, lightly chopped
- 1 glass dry white wine (never sweet)
- ½ teaspoon red pepper flakes
- Melted unsalted butter
- Heat up coconut/olive oil and throw in the onions.
- Sauté the onion till brownish in color.
- Throw in the garlic towards the end of this cycle.
- Pour in the white wine and bring to a boil.
- Throw in the mussels, cover the pot and lower the fire.
- Cook for 5-7 minutes till mussels open up.
- Discard those that did not open.
- Take them out of the pan and place in the serving dish.
- Add chopped tarragon, red pepper flakes and butter.
- Let the butter melt and the tarragon release its fragrance.
- Pour the sauce over clams.
- Serve immediately with quinoa or [gluten-free] bread.