Clams with Mushrooms

Name: Clams with Mushrooms
Cuisine: Spanish
Ingredients: salt and pepper to taste; salt and pepper to taste; 1 pinch powdered saffron; 150 ml dry white wine; 4 tbsp olive oil; 1 medium onion, finely chopped; 1 red pepper, de-seeded and cubed; 2 garlic cloves, crushed; 2 tbsp finely chopped parsley; 500 g fresh ceps or orange birch boletes; 500 g fresh ceps or orange birch boletes; 1 kg Venus clams

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

This recipe comes from Galicia, one of the most important culinary regions of Spain. Spaniards eat seafood with gusto and are equally enthusiastic about meat, but mushrooms are not as popular as they are in France or Italy. This curious but very tasty recipe is one I ate in a restaurant and then managed to recreate from memory.

Ingredients

500 g fresh ceps or orange birch boletes
1 kg Venus clams
1

Europe
Spain
Fish course
Pescatarian
Gluten-free

Method

Clean the mushrooms, then coarsely chop. Clean the clams in fresh water. Discard any that are broken or that gape open.

Fry the onion, pepper, garlic and parsley in the oil in a large pan for 5 minutes over a low heat. Add the chopped mushrooms and continue to cook until soft. Add the wine and continue frying for a minute to let the alcohol evaporate. Add some salt and pepper and the sa