Warty Venus clams
A tasteful surprise
The prairie, also known as the warty venus clam, has a rounded and convex shell with a diameter of three to seven cm. This increasingly rare shell varies from cream white to brown and shows concentric stripes.
Warty Venus clams
Venus verruscosa
Storage temperature
2-7°C
Availability
Whole year.
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Use & Taste
The lush flesh is firmer and contains more iodine than the carpet shell, but the taste is just as fine and fruity. You often find these shells in traditional Spanish and Portuguese dishes like paella or pasta. However, they are also served raw on a Fruits de Mer platter. The shells must be heated before consumption, for a maximum of 4 minutes.
Sorting
- N/A
Packaging
- Warty Venus clams - 1 kg (net)
- Warty Venus clams - 500 gr
Mussels in the traditional way
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.
Mussels like in Normandy
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
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.