Thistle with clams
Which area of Spain is it typical?
- Autonomous region:
Ingredients for 4 people: 1 tender thistle (or a good quality tinned thistle) 2 spoonfuls of flour 2 cloves of garlic 1 kg of clams 2 small glasses of dry white wine a spoonful of Dijon mustard 4 spoonfuls of olive oil a knob of butter parsley salt
Clean the thistle and scrape the stalks on both sides so as the remove the stringy parts Then cut the stalks into medium-sized pieces and place in a pan of warm water into which a spoonful of flour has been diluted so that they don't turn black. When they are cooked, remove the stock (reserving part of it) and drain them. Set aside. Place the clams in a pot and stir occasionally so that they release all the sand. Heat the butter and oil in a saucepan, add the finely chopped cloves of garlic, without over browning them, two spoonfuls of thistle stock and the washed clams. Wait for a few minutes until the clams open (remove the shells) and add the thistle. Cook for several minutes.
Serve piping hot sprinkled with a little chopped parsley.
- Cooking time:
- 30 minutes
- Folic Acid: