MOULES MARINIERE clam soup 香濃蜆肉湯

MOULES MARINIERE
Wheat, gluten, corn, soya, nightshade, dairy, egg & nut free
Once an 'r' comes into the month, shellfish such as oysters and mussels suddenly appear in the fishmongers.
Moules mariniere is always thought to be off the menu for dairy allergics/intolerants as the classic recipe includes lot of cream.
However, you can make a delicious soup/sauce without any cream – or, if you want to add a creamy touch, you can use a soya cream.

Ingredients -
600-800g clams
2 tbsp oil from clams
2 large onions, finely chopped
2 cloves garlic, peeled and crushed
600ml dry white wine
200ml cream
Black pepper
3 tbsp chopped parsley

Instructions -

Heat the oil in a large wide pan and add the onions and crushed garlic.
If you do not have a big enough saucepan to fit all the clams, cook them in two pans.
Cook the onions and garlic gently for 4–5 minutes or until the onions begin to soften.
Add the wine and the clams, shake the pan vigorously with the lid on then simmer for 2-3 minutes.
Remove from the heat, add the cream, and transfer the clams to a hot tureen or individual plates. Season the sauce to taste then spoon it over the clams.
Sprinkle over the chopped parsley and serve at once.

SERVES 6 – PER PORTION