- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 300 kcal
Quick summary
“Delicious shellfish in white sauce is a delight of a healthy and refreshing dish. It goes great accompanied by fresh parsley and serves well hot.”
What you need to know
- Moluscos frescos variados como base do prato
- Refogado de cebola e alho para dar sabor
- Incorporação de leite e creme de leite para dar textura e sabor cremoso
- Tempero com sal e pimenta para dar sabor final
- Salsinha picada para dar um toque fresco e colorido
Ingredients
Main
- 500 g of mixed shellfish (clams, mussels, squid)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 200 ml of heavy cream
- 100 ml of milk
- 1 tablespoon butter
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
Principal
- In a saucepan, melt the butter over medium heat and add the onion, sautéing until transparent.
- Add the garlic and sauté quickly, being careful not to burn it.
- Add the clams to the pan and cook for about 3 to 5 minutes until they begin to open.
- Pour in the heavy cream and milk, stirring well to incorporate the flavors.
- Season with salt and pepper to taste and let it cook over low heat for another 10 minutes.
- Turn off the heat and finish with chopped parsley before serving.
Chef's tips
- Use moluscos frescos para garantir sabor e qualidade
- Refogue a cebola e alho rapidamente para não queimar
- Não mexa demais na hora de incorporar o creme de leite para preservar o sabor cremoso
- A temperatura do molho deve ser baixa para não queimar os moluscos
- Para evitar que os moluscos se abram durante o cozimento, é importante remover e cozinhar por curto período
Variations
- Adicionar pimenta vermelha ao refogado para dar um toque de colorimento e sabor
- Adicionar tomate-seco ao molho para dar um toque de sabor mais rijo
- Adicionar folhas de manjericão ao final do cozimento para dar um toque de sabor fresco
Substitutions
- Substituir o molusco por outro peixe fresco
- Substituir o leite por leite de coco para dar uma textura diferente
- Substituir o creme de leite por leite de vaca ou leite de coco
How to store
- Serve hot, no need to store under refrigeration.
- Lasts 1-2 days when served warm.
Can it be frozen?
- Can be frozen. The mollusk may fall apart when frozen.
- Serve very hot and freezing is not recommended.
What to serve with
- Salsinha picada para dar um toque fresco e colorido
- Arroz branco para servir com a sobremesa
- Limão para servir como acompanhamento
Frequently asked questions
Can the shellfish be substituted with another fish?
Yes, it can be substituted with another fresh fish, such as tuna or salmon.
How do I add more texture to the sauce?
Add a little rice flour to the sauces for a touch of texture and flavor.
How do I keep the shellfish from burning during cooking?
Cook the shellfish for a short time, about 3 to 5 minutes, until they open. If they open before, remove them and cook for a short time, then add them to the sauce.
What should I do if the clams are not sufficiently cooked?
If the clams are not sufficiently cooked, it is possible to cook them for a short period, but avoid overcooking them so as not to burn them.
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