CLOUDY BAY MOON SHELL CLAMS WITH SAUVIGNON BLANC & PARSLEY BUTTER - Cuisine Magazine - From New Zeal
CLOUDY BAY MOON SHELL CLAMS WITH SAUVIGNON BLANC & PARSLEY BUTTER Des Harris Serves 2 - 3 as a shared […]
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Ingredients
- dash of pure olive oil
- 1 small shallot, finely diced
- 4 large cloves garlic, chopped
- 2 cups flat-leafed parsley, very finely chopped plus extra parsley, to serve
- 100g butter, softened
- 1 tablespoon Dijon mustard
- 10g ground almonds
- 1 teaspoon sea salt
- 12 Moon Shell clams (or any of the Cloudy Bay clam varieties would suit this dish)
- 100ml sauvignon blanc
- lemons, to serve
- green Tabasco, to serve
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