Saturday, May 1, 2010
One of our favorite television shows to watch before bed is Floyd on France, in which Briton Kieth Floyd wanders around France with his cameraman Clive, get drunk, and cook very good food in the kitchens of random French women. Oh, and it's all in the 1980s. In any case, Floyd gives very simple instructions for how to cook shell fish — mussels in his case, but it has become our clam recipe. Namely, coarsely chop onions and saute with a little salt and pepper in butter, and after not very long add plenty of white wine, the scrubbed shell fish, and coarsely chopped garlic and parsley. You do not need to cover the shellfish in the wine — you only need enough to provide some steam. Cover, cook about 10 minutes until the shellfish have opened, and enjoy.