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Spanish-Style Clam or Mussel Pot
Spanish-Style Clam or Mussel Pot

Spanish-Style Clam or Mussel Pot

Dawid Botha, from Lekker Weskus, brings us this fragrant Spanish-style Clam Pot, which can also be made with fresh West Coast black mussels, when in season.

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You Will Need:

  • 2 T (30 ml) olive oil
  • 2 shallots (or 1 small red onion), finely chopped
  • 3 rosemary twigs, finely chopped (woody stalks discarded)
  • 2 garlic cloves, finely chopped / grated
  • 3 x sachets Ina Paarman’s Spanish Tomato Flavour Bombs
  • 1 cup (250 ml) rosé wine (or Ina Paarman’s Liquid Fish Stock)
  • 1 cup (250 ml) fresh cream
  • freshly ground black pepper, to taste
  • 2 kg fresh clams, rinsed under running water (or 2 kg black mussels, rinsed and beards removed)
  • a handful fresh parsley, finely chopped
  • 2 T (30 ml) olive oil
  • 2 shallots (or 1 small red onion), finely chopped
  • 3 rosemary twigs, finely chopped (woody stalks discarded)
  • 2 garlic cloves, finely chopped / grated
  • 3 x sachets Ina Paarman’s Spanish Tomato Flavour Bombs
  • 1 cup (250 ml) rosé wine (or Ina Paarman’s Liquid Fish Stock)
  • 1 cup (250 ml) fresh cream
  • freshly ground black pepper, to taste
  • 2 kg fresh clams, rinsed under running water (or 2 kg black mussels, rinsed and beards removed)
  • a handful fresh parsley, finely chopped

Method:

Sauce:

Heat the oil in a large pot, over medium heat.

Add the shallots and fry until soft.

Add the rosemary and garlic, and fry for another minute.

Add the Flavour Bombs and stir well.

Add the wine or Fish Stock and cream.

Bring to a simmer.

Remove the sauce from the heat.


Clams / Mussels:

In another pot, over medium-high heat, add the clams.

Put a lid on.

Leave to steam with the lid on, shaking the pot now and then until the clams have opened and have released their liquid.

Add the steamed clams with their liquid to the sauce.

Stir through.

Scatter with parsley.

Serve with bread for dipping.

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Spanish-Style Clam or Mussel Pot

Dawid Botha, from Lekker Weskus, brings us this fragrant Spanish-style Clam Pot, which can also be made with fresh West Coast black mussels, when in season.

Spanish-Style Clam or Mussel Pot

You Will Need:

  • 2 T (30 ml) olive oil
  • 2 shallots (or 1 small red onion), finely chopped
  • 3 rosemary twigs, finely chopped (woody stalks discarded)
  • 2 garlic cloves, finely chopped / grated
  • 3 x sachets Ina Paarman’s Spanish Tomato Flavour Bombs
  • 1 cup (250 ml) rosé wine (or Ina Paarman’s Liquid Fish Stock)
  • 1 cup (250 ml) fresh cream
  • freshly ground black pepper, to taste
  • 2 kg fresh clams, rinsed under running water (or 2 kg black mussels, rinsed and beards removed)
  • a handful fresh parsley, finely chopped

Method:

Sauce:

Heat the oil in a large pot, over medium heat.

Add the shallots and fry until soft.

Add the rosemary and garlic, and fry for another minute.

Add the Flavour Bombs and stir well.

Add the wine or Fish Stock and cream.

Bring to a simmer.

Remove the sauce from the heat.


Clams / Mussels:

In another pot, over medium-high heat, add the clams.

Put a lid on.

Leave to steam with the lid on, shaking the pot now and then until the clams have opened and have released their liquid.

Add the steamed clams with their liquid to the sauce.

Stir through.

Scatter with parsley.

Serve with bread for dipping.

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