Prep: 15 mins
Cook: 6 mins
Serves: 2
Ingredients:
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
Instructions:
- 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.
Source: https://hormonesbalance.com/recipes/clams-in-white-wine-sauce/