Europe 1 12:35 p.m., April 30, 2022, modified at 12:38 p.m., April 30, 2022
Every Saturday in the Table des bons vivants, Laurent Mariotte, his columnists and his guests share their best recipes with us.
For 4 people.
1 kg of tellin
3 to 4 cloves of garlic
20 cl of white wine
1 half bunch of parsley
Olive oil
Butter
Salt pepper
Desand the tellins in salted ice water at the rate of 30 g per liter of water.
Leave to soak for 2 to 4 hours.
Drain them.
In a very hot frying pan, heat a good knob of butter with a drizzle of olive oil.
Grate the peeled cloves and brown them.
Pour in the shellfish and the white wine and stir until the tellines open.
Off the heat, add the chopped parsley, salt, pepper and arrange on 4 plates.