Louise-Adélaïde Boisnard 10:50 a.m., April 30, 2022

Each week, a chef presents one of their recipes at the Table des Bons Vivants.

This week, David Polin, the chef at the restaurant Le Bon, La Butte in Paris, highlights the tellines, these little-known shellfish with a subtle scent.

Each week, a chef presents one of their recipes at the Table des Bons Vivants.

This week, David Polin, the chef at the restaurant Le Bon, La Butte in Paris, highlights the tellines, these little-known shellfish with a subtle scent.

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.