Clams in White Wine Sauce

Prep: 15 mins
Cook: 6 mins
Serves: 2


1 pound of clams (that’s about 12-15 pieces)
1 tablespoon of organic coconut or olive oil
3 tablespoons butter (salted or unsalted)
1 small white onion, chopped in longer slices
6 fresh tarragon stems (if you don’t fancy tarragon, use parsley)
3 cloves garlic, lightly chopped
1 glass dry white wine (never sweet)
½ teaspoon red pepper flakes
Melted unsalted butter


  • Heat up coconut/olive oil and throw in the onions.
  • Sauté the onion till brownish in color.
  • Throw in the garlic towards the end of this cycle.
  • Pour in the white wine and bring to a boil.
  • Throw in the mussels, cover the pot and lower the fire.
  • Cook for 5-7 minutes till mussels open up. Discard those that did not open.
  • Take them out of the pan and place in the serving dish.
  • Add chopped tarragon, red pepper flakes and butter.
  • Let the butter melt and the tarragon release its fragrance.
  • Pour the sauce over clams.
  • Serve immediately with quinoa or [gluten-free] bread.