Clams
| 1 | Olive oil |
| 1 bunch | Clams (Main) |
| 3 | Crushed garlic |
| 1 bunch | Oyster mushroom |
| 1 to taste | Salt & freshly ground pepper |
| 1 | Fresh parsley |
| 1 | Butter |
Mango Cappuccino
| 1 | Lemon juice |
| 1 | Mango (Main) |
| 1 | Lemongrass |
| 1 to serve | Creme fraiche, or mascarpone |
| 1 | Vanilla paste |
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Directions
- Oyster Clams:Wash and clean the clams, discarding any that remain open.
- In a heavy pan, splash in some olive oil and soften a few crushed, new season garlic cloves.
- Add the clams, holding the lid on the pan and shaking it over the heat.
- As the clams start to steam open, add the oyster mushrooms.
- Season well with salt and pepper. Scatter with lots of chopped fresh parsley, toss in some cold butter to melt into the juices and make a sauce.
- Serve in small bowls.
- Mango Cappuccino:A sweet way to finish.
- Puree a peeled ripe mango with a little lemon juice and some finely chopped lemon grass.
- Strain the juice to remove any fibre.
- Pour into a small glass. Top with some creme fraiche or mascarpone into which you have blended a little vanilla paste.
