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

Steps

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!

 

About the author

filofron

Website:

Related Posts

Dardouma Orzo Kritharaki
garlic-honeylime-chicken

Garlic Chicken with Honey and Lime

Sorry, this entry is only available in Greek.

fried-trahanas yogurt

Fried Trahana with Greek yogurt and sausage Recipe

For a hearty, fulfilling dinner or lunch, this Trahana dish...

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.

Leave Your Comment