Monday, February 2, 2009
Pacific Clams in Wine Sauce (Palourdes Marinieres)
This dish has been waiting in queue for a long time. Simply because I could not find nice and fresh, large mussels! The recipe I have is actually for mussels (moules). But I so want to make this French dish, so I settled for clams instead. I wonder if they have this dish in France so I googled, and yes! They do have this dish. This is an authentic French recipe! Even if I made the substitution first before doing the research. :)
When I first attempted to try French recipes for the Regional Recipes event, I wanted to make this easy to prepare dish ever since I found the recipe. It sounds so delicious! It has to be, clams are flavorful enough, and then you add a cup of wine!
From my corner of the world, French dishes are always associated with intricate preparations or hard to find ingredients like foie gras, or escargot. But happily, as I try to explore the world of French cooking, I am able to find several recipes which I think are full of flavor and yet easy to prepare. This dish is one of them.
1 kilo fresh Pacific clams
1 C dry white wine
3 T butter
1 onion, chopped
1/4 t dried thyme
1/2 bay leaf
dash of ground black pepper
2 stalks green onion, chopped to 2 inches lenght
1. Clean the clams very well by brushing them under running water.
2. Heat up the cooking pan, and melt the butter. Add in the onions and cook until caramelized, around 3 - 5 minutes. Add in the wine and thyme and bay leaf. Let boil for around 3 minutes.
3. Add in the clams and boil over high heat until shells open. Add in the chopped green onions. Stir once or twice to move the clams from top to bottom.
4. When the shells open, stop the fire. Add in a dash of ground pepper. Discard any clams that have not opened.
I have some prawns on hand, so I added the prawns together with the clams. And everything tastes so good!!! So, the title of this dish should be Seafood in Wine Sauce. I just wanted to show you that it is okay to do substitution with other kinds of seafood and this dish will still taste great!
This dish is super flavorful! You can serve this with bread, or rice just like we did. But you know what? I think this (specially the flavorful sauce) is perfect with pasta. The next time I am cooking this, I will top this on pasta.
I am sharing this dish on our foodie virtual tour with Joan of Foodalogue. We're going to meet in France today. Oh dear, I hope I am not too late. I have not been to France but hoping that this dish will give me a taste of France. The Culinary Tour Around the World is an event that aims to raise awareness about world food hunger, and what you can do about it. Please visit BloggerAid for more details.
Also sharing this dish with the Bookmarked Recipes community. I got the recipe and modified it from Cuisine-France.com. Bookmarked Recipes is a weekly event launched by Ruth of Ruth's Kitchen Experiments.