Species and Author:
Tapes decussatus (Linnaeus,1758) or
Tapes
philippinarum (Adams & Reeve, 1850)
Family: Venedidae
Common
Names:
Quantity required:
- Buy the palourdes as large as possible for this recipe !
- Nothing to do ! Only open the shells introducing a little knife between the two shells at the opposite of the hinge.
- 24 palourdes
- 125 g butter
- 25 g shallot
- 5 g garlic
- 10 g parsley
- 10 g almond powder
This recipe is rather easy to do !
Put the full half of the palourdes on a dish.
Mince parsley, garlic and shallot
separately.
Put Shallots with a little part of the butter in a small pan, and heat
gently until the shallots are transparent.
Add parsley, garlic and all the butter. Heat till the butter is foamy.
Then add it on each palourde and dust them with the almond powder.
Put the dish in a hot oven for 5 minutes, not more and eat immediately
!
- This recipe is
from Jacques Thorel's "Aimer la cuisine de Bretagne", ed. Ouest France,
2000.
Jacques Torel is a French chef from Brittany. I'm one of his fans ! He's got a restaurant : Auberge bretonne, La Roche Bernard, 2 place du Guesclin, 56130, France, tel: 33 2 99 90 60 28, fax: 33 2 99 90 85 00.
If you are interested in you can buy some of his books here :
« Aimer la Cuisine de Bretagne »
Careful, it's in French !