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Salmon and Frogs

Cooking Blog

Starters and Snacks · 13 August 2020

Fun beach activity transformed into a delicious appetizer: Tellin shells with garlic and parsley

Jump to Recipe
Level: Easy
Time: 30 min + 1-2 h soaking

The Tellin is a shell or clam found on the Mediterranean and Atlantic coasts of western Europe. But it is a difficult ingredient to buy, even from the French seafood markets. I sometimes find them ready cooked at the local markets in Nimes (south of France) but I have yet to come across any uncooked shells. So the best way to obtain these small precious beauties is picking them yourself. (But make sure there are no health restrictions on eating shells and clams in your area). If you find the right spot and do the picking as a family activity, you can easily gather 1-1,5kg in one hour. Put your hands in the sand, under the water at the beachfront and search. They are particularly easy to find where the tides are leaving ponds on the beach. And it is so easy to cook! Simply fry the shells in olive oil and mix with garlic, parsley, olive oil, salt and pepper. Serve them with a cold glass of rosé wine once you are all back from the beach. Tellin shells with garlic and parsley is an incredible summer appetizer that is difficult to beat!

Tellin shell picking is easy and fun!

THE TIPS TO SUCCEED

1: Make sure you leave the Tellin shells to soak in water with salt for 1-2 hours to get all the sand out

2: Don’t fry the shells too long. Stir constantly and stop as soon as most of the shells have opened up.

Let’s get started

Ingredients

  • 1 kg Tellin shells
  • 1 pcs Parsley bunch
  • 5 pcs Garlic cloves
  • 8 tbsp Olive oil
  • Salt and pepper

How to do it?

Stir constantly!
Image of Tellin shells with garlic and parsley to get more views in google

Make sure you keep your Tellin shells covered in saltwater and stored in the shadow while you are at the beach. Once you are back home, rinse them well and cover with water. Add 2 tbsp of salt and let them soak for 1-2 hours in order for the shells to let go of all the sand.

Prepare the sauce: Finely chop the parsley and chop or press the garlic. Add them together with 6 tbsp of olive oil, salt and pepper in a big bowl.

Remove the water from the Tellin shells and rinse one last time.

Heat 2 tbsp of olive oil in a pan and fry the Tellin shells over high heat while turning constantly until almost all shells have opened up. Make sure you don’t cook them too long as that makes the shells really chewy.

Using a skimmer, remove the shells and add them to the bowl with the parsley/garlic mixture. Add 4-5 tbsp of the cooking juice to the bowl and turn until all the shells are covered in the mixture.

Put the bowl in the fridge for 20-30 minutes before to serve.

How to serve the Tellin shells with garlic and parsley?

Serve the shells simply in a bowl, with a glass of wine if you prefer. Nothing else is needed!

Print Recipe

Tellin shells with garlic and parsley

Prep Time25 mins
Cook Time5 mins
Soaking2 hrs
Total Time2 hrs 30 mins
Course: Appetizer
Cuisine: French
Keyword: seafood, Tellin
Servings: 4 people

Ingredients

  • 1 kg Tellin shells
  • 1 pcs Parsley bunch
  • 5 pcs Garlic cloves
  • 8 tbsp Olive oil
  • Salt and pepper

Instructions

  • Rinse the Tellin shells and cover them with water. Add 2 tbsp of salt and let soak for 1,5 hours
  • Finely chop the parsley
  • Finely chop or press the garlic
  • Add 6 tbsp of olive oil, parsley, garlic, salt and pepper in a big bowl
  • Remove the water from the shells and rinse one last time
  • Heat 2 tbsp of olive oil in a pan and fry the Tellin shells over high heat while turning constantly until allmost all shells have opened up
  • Using a skimmer, remove the shells and add them to the bowl with the parsley/garlic mixture. Add 4-5 tbsp of the cooking juice to the bowl and turn until all the shells are covered in the mixture.
  • Put the bowl in the fridge for 20-30 minutes before to serve

Related posts:

  1. So easy and yet so delicious; Steam cooked asparagus on the stove served with egg and bacon
  2. A seasonal and easy starter, ready in 20 minutes: Roasted figs with Roquefort, pear and honey

Posted In: Starters and Snacks · Tagged: Easy

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I hope you find the recipes inspiring and helpful. Please leave a comment under the recipes if you have any questions or suggestions. Thank you so much for stopping by!

Benedikte

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