Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 10 to 12 small potatoes (e.g. salad/baby potatoes) (approximately 800 g)
  • 1 kg of clams, cockles, or mussels
  • ½ bunch of flat parsley
  • 2 cloves garlic, crushed
  • 50 g butter in cubes
  • 1 glass of dry white wine
  • rapeseed oil
  • salt and pepper
EUPOTATOES28230 website 820x480 recipes 28
Cooking time: 60 MIN
  1. Wash the potatoes and place them in a pan of cold water. Bring to the boil and cook them for 20 minutes. Drain the potatoes and cut them into quarters. Set aside.
  2. Clean the shellfish (clams, cockles, or mussels) by soaking them in salted water for 30 minutes. Rinse and soak again in salt water. Repeat the operation twice. Drain.
  3. Wash the parsley, remove the stalks and chop.
  4. Colour the crushed garlic in a hot frying pan with the oil. Add the shellfish and white wine.
  5. Stir and cover for 2 to 3 minutes, the shells should be open.
  6. Add the potatoes, the cubed butter, and the parsley. Stir and adjust the seasoning.

Tip: A recipe with Italian flavours that can also be eaten without the shells for simplicity.

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