Clams have a soft, juicy, and slightly sweet taste, which is often experienced as refreshing. They are appreciated in various dishes, such as clam chowder and pasta vongole, and their briny flavor pairs well with other ingredients like garlic, butter, and lemon.
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The most well-known preparation with clam is undoubtedly the famous American clam chowder soup. However, clams are also a very valuable addition in soups and on a beautiful seafood platter.
Cook the mussels according to the general recipe. Remove the mussels from their shells. Place 25 half shells on each of the four plates and put a mussel in each shell half. Mix the mayonnaise with the cooled cooking liquid and stir in the chopped herbs. Season the sauce with the Tabasco. Distribute the herb sauce evenly over the mussels.
You really don't always have to go to Normandy to live like a God in France. The way they prepare mussels there, you can easily do in your own kitchen. And that's with apple and calvados. Highly recommended to try this yourself.
Cooked mussels with samphire. Have you ever tried that? The soft, creamy, and slightly sweet taste of the mussels combines perfectly with the salty flavor of the samphire. Finish with some coarsely ground black pepper and you have all the beautiful flavors together in one pot.