Clams & Oysters in White Wine Sauce

Clams Oysters in White Wine Sauce

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!


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Comments (2)

wowwww! thanks!

    Thanks for your comment, Kathy!
    We really hope you enjoy this lovely dish and our products!

    All the best,
    the filofron team.

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