Shellfish with Basil Rice
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
2
- Ingredients
- ⅔ cup Rice
- 4 Tbsps finely chopped parsley
- 4 Tbsps finely chopped Basil
- 4 Tbsps fresh Lemon balm
- 3 cloves garlic cloves (finely chopped)
- ½ cup fish stock
- 1 cup water
- 5 Tbsps olive oil (extra-virgin)
- 6 cups clam
- salt
- freshly ground peppers
Preparation steps
1.
Put the rice into a pan with about double the amount of lightly salted water, bring to the boil, cover and simmer very gently over a very low heat for about 25 minutes.
2.
Wash and scrub the clams thoroughly, discarding any that are already open.
3.
Heat 4 tbsp olive oil and sweat the garlic without browning. Add the clams and sweat for 3 minutes until all the shells have opened. Discard any that have not opened.
4.
Add the water and fish stock and cook over a low heat for 4 minutes. Transfer the clams to a bowl and strain the stock through a fine sieve to remove any traces of sand.
5.
Return the clams to the stock, add the herbs and the rest of the olive oil. Season well with pepper and salt and serve with the rice.
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