Clams with Saffron, Baked in Foil
Main Dishes • French
Description
Clams with saffron, baked in foil.
Ingredients
- Ground coriander 3 stalks
- Snails 20 oz
- Mussels 20 oz
- Clams (Vongole) 20 oz
- Shallot 3 pieces
- Saffron a pinch
- Apple Wine 5 fl oz
- Olive Oil 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Thoroughly wash the clam shells in several waters to completely remove any sand.
Step 2
Peel and chop the shallots. Coarsely chop the cilantro.
Step 3
Lay out 6 large sheets of foil on a work surface. Place seafood in the center of each sheet. Sprinkle with chopped onion and cilantro. Drizzle with white wine and olive oil. Season each portion with a pinch of saffron, salt, and pepper. Carefully fold the foil, making sure not to tear it, to create packets.
Step 4
Light the fire under the barbecue. Place the bundles with the shellfish on the grill and cook for 10 minutes. Serve immediately.
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