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Clams a la Plancha Grilled Pork Vietnamese

and other delicacies from the sea ..

This summer in Vannes, I made one of my best meals of seafood is coming out of an idyllic holiday on the island of Houat, and arriving at Vannes, where we planned to spend a few days with great Tom, we had the unpleasant surprise of finding a gray sky for a good late summer. Whatever, there was more to shoot us, and we made a real raid on the market in Vannes, judge by yourself:

- Spider crabs (much better than cake, more end) with a green mayonnaise - Roasted Prawns with coriander. This is the first time that I have to cook lobsters alive. Freshness guaranteed! - Prawns (with the same mayonnaise) - Mullets BBQ (I'm not a fan of this kind usually cooking for mullet, but here I must say I was amazed) - oysters (my favorite) - and Finally, a beautiful Plancha clams.

Just a word of mayonnaise green before proceeding. It is a simple but mounted mayonnaise olive oil, for which it was replaced by a mustard green juice: For this, chop the parsley, chervil, tarragon, chives, parsley, kale, and do not drain them too. Then take a clean cloth, make a dumpling mixture of herbs and beat them with a mortar. Then squeeze the ball, a bright green juice goes out. Use it to make the mayonnaise instead of mustard (this said, we can still put a little mustard). And that's it. We obtain a mayonnaise with a slight bitterness, very fragrant, and is served with shrimp and even some raw endive. But back to clams. They are great for cooking a la plancha, believe me it was a delight.
Well, the recipe is in two lines:

Ingredients

• fresh clams well (but it also works with knives, shells, shell and all) and well cleaned.
  
• 4 cases of chopped garlic
  
• 4 cases of chopped parsley
  
• 1 / 4 lemon yellow
  
• good olive oil
  

Preparation

• Clean (or brush) clams.
  
• in a large skillet (or griddle), put a dash of oil to lightly oil the surface. Heat over medium heat (not too sweet).
  
• Once the surface is hot, place the clams, and wait until they open of themselves.
  
• Once they are all half-open, add the chopped parsley and garlic, and add olive oil. Stir constantly, without salt pepper (the juice will do it evaporates)
  
• When fully open, serve and eat immediately.
  

And finally, I can not resist you put some pictures in Seville Tapas tasted, for the road:

well cooked, the asparagus is crisp and the taste remains in the vegetable. Salt crystals used bite eat. Can be seen above the magnificent Jabugo, this ham of pigs fed exclusively on acorns and dry three times longer than conventional hams. Same day, same place, and always at the end of zinc, we spent the afternoon sipping delicious wines, and coordinate the waltz plates. Between squid (cuttlefish), small octopus (polpitos) and Squid (small squid), we get lost. Ah yes, if your fish is dry, do not bother to push up Picard Frozen, I tested for you ... without comment ... That small squid. Fried, delicious. But I still prefer the grill.

This had a small taste of "back-y". So we returned there a few years later. And that's what we found on a zinc Barcelona: the maxi-tapas. Come on, I complete the series. Last summer, in honor of the coming of the frightful Jojo (For once he left his island => Ko Yao Noi ), we have prepared him a lovely tapas table.

-Nem Nuong