Really simple, fresh and colorful plate for a quick week night dinner or a first course dish to serve at a dinner party. The zucchini and parsley perfectly balance the mussel.
Difficulty: Medium Prep Time: 10 minutes Cooking Time: 15 minutes
1 kilo of frozen clams
500 grams zucchini
1 garlic clove
1/2 glass of white wine
- Place calms in a pot, first heating the wine and garlic together on a medium flame. Once calms are cooked – takes only a few minutes be careful not to cook too long to avoid making them chewy – take the pan off the flame separating the calms from the liquid, keep the liquid that has been separated and set aside.
- Start to cook the zucchini on stove top. In a frying pan add butter and diced scallions – cook down until scallions appear transparent. Then add the diced zucchini and cook until tender.
- To make the cream : put the cooked zucchini in a mixer with the liquid obtained from cooking the calms and set aside, add salt, pepper, and cream. Give a little mix until a consistent cream.
- Then place 1/2 of the cooked calms into the cream mixture and stir in. Plate the cream mix with the calms in a bowl and once plated add the additional calm on top of each plate with some chopped parsley as a garnish.