Clams in green sauce


February 8, 2015


1Heat the oil in a pan and fry the garlic and onion until transparent.

2Then add the flour, brown lightly.

3Add the parsley, mussels and wine.

4Stir well with a wooden spoon.

5Season with salt and pepper.

6Cover the pan and cook for a few minutes to open mussels.

7Finally,, pour the sauce over the shells on a platter and serve immediately.


750 gram venusschelpen, geschrobd

3 tablespoons oil

1 clove of garlic, mince

1 small onion, chopped

1 tablespoon flour

2 tablespoons chopped parsley

1 cup dry white wine

Salt and pepper to taste