Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
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.
| Ingredients (2 servings) | ||
|---|---|---|
| 1 | bunch | of coriander with stems and roots (from the Asian store) |
| 5 | cloves of fresh garlic, peeled and crushed | |
| 4 | tablespoon(s) | olive oil |
| 1 | bay leaf | |
| 1 | kg | clams, washed and desanded |
| 2 | organic lemons, halved lengthwise | |
| salt | ||
| wheat sourdough bread, to serve | ||
- 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.
- Add the mussels, close the lid and steam over a high heat, shaking occasionally, until some of the mussels have opened, about 2 minutes.
- 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!
- 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.
