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!
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?
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!
Tellin shells with garlic and parsley
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
