Muslinger med flotesau

• *500g clams
• *1 shallot
• *10cl single cre am
• *10cl wine vinegar
• *1 lemon
• *butter
• *2 tbsp chopped parsley
• *Pepper
• *Salt

*Soak the clams in a large volume of water for 2 hours. Change the water 2 or 3 times.

*Rinse and drain the clams. Cook them on high heat in your TEFAL saucepan until they open up. Leave them in a colander but keep the cooking water.

*In your TEFAL saucepan, after the Thermo-Signal has become red, melt a knob of butter and brown the chopped shallot. Deglaze with the wine vinegar until almost completely evaporated.

*Deglazing is to pour a little water, or another liquid, at the bottom of your pan still hot where you just cooked an ingredient. It is a way to transform cooking juices into a flavorsome sauce.

*Pour the filtered cooking juice from the clams. As soon as it boils, turn the heat down and add the cream. Thicken for a few minutes and filter.

*Pour it a second time in the saucepan, add a little salt and pepper, and a tablespoon of chopped parsley. Leave it to simmer on low heat.

*Place your calms on your serving dish. Pour the sauce on them and mix well. Chop a little bit of parsley on the top.

*Enjoy!