Clams & Oysters in White Wine Sauce
A lovely shells dish!
- 1 cup dry white wine, Ambeloessa
- 2 tablespoons lemon juice
- 3 tablespoons e.v. olive oil, eon
- 1 onion, sliced
- 1 stalk of celery, chopped
- 1 clove garlic, minced
- 8 peppercorns
- 1 teaspoon Tzekos thyme (or 2 sprigs fresh)
- 2 dozen shells, preferably clams & oysters, shucked (with juice) – bottom shells reserved
- Sea salt from Messolonghi, Trikalinos or Salt Odyssey
- 1/3 cup chopped parsley
Combine all ingredients except clams-oysters, sea salt, chopped parsley, and wine in a deep heavy saucepan. Bring to a boil. Add the wine, let to evaporate about 1’, lower heat, cover, and simmer for half an hour.
Add clams-oysters and their juice. When liquid begins to simmer around edges of pot, turn off heat (no more than 5-6 minutes). Season with sea salt to taste.
To serve, remove each oyster with slotted spoon into reserved shells (or a spacious bowl). Spoon some of the sauce and vegetables into shells. Sprinkle with chopped parley and a bit freshly ground pepper, if you wish. Garnish with slices of lemon. Drink the rest of your Ambeloessa and enjoy this great dish!