Clams in Mustard Sauce
|Clams||2 1⁄4 Pound (1 Kilogram)|
|Double cream||7 Fluid Ounce (200 Milliliter)|
|French mustard||15 Milliliter (1 Tablespoon)|
|Parsley||1 Bunch (100 gm), roughly chopped|
|Vinegar||15 Milliliter (1 Tablespoon)|
1. Scrub the clams in water and a little vinegar, rubbing between your hands to remove any grit. Rinse well in cold water and drain.
2. Place them in a saucepan over a medium heat until they open, shaking from time to time.
3. Meanwhile, prepare the sauce: in a bowl, mix the cream and mustard, add the parsley, season with salt and pepper. This will result in a light yellow paste. Remove the clams from the heat, keeping some of their juice to add to the sauce. Place the clams in a dish and cover with the sauce. Mix well and serve warm.