Clams and girolles with a vermouth sauce recipe
This dish with clams and girolles is an easy and sophisticated starter for any occasion. The dry and sweet vermouth sauce is the perfect accompaniment to the rich flavours. Mop up the fabulous sauce with a chunk of crusty sourdough bread.
This super flavoursome dish is sure to impress hungry loved ones, and it also packs a health punch.
Clams are incredibly nutritious as a lean source of protein. They’re also a fabulous source of omega-3 fatty acids, which have a number of wellbeing benefits. Omega-3s are great for our hearts, lowering both cholesterol and blood pressure. They promote and help to support brain health too, combatting inflammation and boosting brain power.
Mushrooms are health heroes too. They are the only plant-based source of vitamin D, which is essential for maintaining bone density and supporting the immune system. They’re also a great source of B vitamins and selenium. This mineral has antioxidant properties and helps to support the immune system, while also protecting cells from free radical damage.
Clams and girolles work wonderfully together. Combining flavours of the earth and the sea, they’re a delicious health hit too. This delicious starter is a boost for both brain and body.
Discover more delicious wellbeing recipes:
- Portobello mushrooms with polenta
- Sourdough starter recipe
- Gruyère soufflé with chard and onion compote
- 750g clams, cleaned
- 200g girolles
- 150ml vermouth
- 1 tbsp extra virgin olive oil
- A good knob of butter
- Handful of spinach
- 2 shallots, finely diced
- 25ml double cream
- Juice of half a lemon
- Salt and black pepper to taste
- Sourdough bread, to serve
- In a large pan add your oil and your shallots. Gently sauté the shallots until entirely soft and translucent.
- Put the clams, vermouth, and butter into the pot.
- Bring to the boil with the lid on.
- Turn once or twice with a wooden spoon.
- When the shells begin to open, add the girolles, spinach, cream, lemon and black pepper.
- Cook for one more minute until the shells are fully open and serve with some sourdough bread to mop up the juices.