Growing up in the East Coast area, seafood was the heart of our dinner table. Clams, especially, were a weekly family comfort.
For this week’s Sister Cities story, I wanted to bring the rugged coastal charm of Saint-Malo in Brittany straight to Singapore’s East Coast Park.
The result? Wine-Steamed Clams with Mustard Flavor.
The wholegrain mustard packs a packs a powerful punch and cuts through the rich wine broth, creating a comforting, aromatic sauce with intense flavours that brings these two coastal worlds together perfectly. Grab a piece of crusty bread—you won’t want to waste a single drop of this broth.
Ingredients and step-by-step method are pinned in the comments below.
#Maille #MailleSisterCities #WholegrainMustard #FrenchInspiredCooking #SeafoodRecipes
1 Comment
Ingredients
• Clams (in shell): 12 -20 pieces (depending on size)
• Vegetable oil: as needed
• Grated garlic: 1/2 teaspoon
• White wine: 3 tablespoons
• MAILLE Wholegrain Mustard: 1 tablespoon
• White pepper (powder): to taste
• Fresh Italian parsley: to taste
Method
1. Prepare the clams : Wash the clams thoroughly and purge them of sand.
2. Sauté the garlic : Heat a little vegetable oil in a frying pan and sauté the garlic until fragrant.
3. Steam the clams : Add the clams and stir briefly. Pour in the white wine, cover with a lid, and steam.
4. Add the mustard : Once the clam shells open, turn off the heat.Add the wholegrain mustard and mix gently to coat.
5. Finish : Sprinkle with a little white pepper and transfer to a serving dish. Garnish with finely chopped Italian parsley.