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Clams with green sauce


for 4 people



10 large clams

6g  Xanthan Instant

1 garlic clove, chopped

some olive oil

50 g parsley, chopped

some salt and pepper



Briefly place the mussels in boiling water to open them. Remove the mussel meat from the shells and put it back in the water. For the green sauce, stir the xanthan gum into 150 g mussel water with the hand blender, dissolve and set aside. Fry the chopped garlic in a pan with a little oil until golden and add the parsley.

After a few seconds, add the Xanthan Gum Instant Clam Water and bring to a boil. Season with salt and pepper. Finally, add the clams to warm up. Serve the clams on plates with the sauce.

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