Venus’ Shells in Coriander Curry Sauce Recipe

Cook time is 25 minutes (serves 3)

Ingredients for the recipe

1.5 kg venus’ shells

2 shallots

1 garlic clove

1 bunch coriander

3 tablespoon vegetable oil

2 tablespoon curry powder

200ml dry white wine

250g single cream

½ teaspoon ginger powder

Procedure for the recipe

• Soak the venus’ shells well; rinse under running water and drain. Peel the shallots and cut into rings. Peel and finely chop the garlic. Rinse and shake dry the coriander and coarsely chop.

• Let the oil get hot then add the shallot rings and chopped garlic; sprinkle the curry powder over and briefly fry. Add the drained shells. Pour the white wine over and firmly close the cooking pot or pan.

• Let the shells open and remove from fire. Pour the cream into the liquid, season with ginger and reduce to approximately half.

• Return the shells on heat, stir with the sauce and sprinkle with the coarsely chopped coriander. Serve.