1 kg size, cleaned, live blue sea of olive oil 2 tablespoons chopped (shallot) onion 1 tablespoon grated fresh ginger chopped 4 cloves garlic 1 well-washed grated candy dish lemon zest 1 tablespoon chopped fresh red chili pepper pinch of saffron 2.5 dl of dry white wine 2 tablespoons fresh thyme 2 dl of cream salt Check the mussels have opened up potential in life by tapping the boxes on the table. Throw away those boxes that do not close properly. Rinse the clams in cold water. Heat the oil. Add the onion, ginger, lemon zest, garlic and chilli. Heat a moment to loosen the flavors. Add the wine and saffron. When the liquid boils vigorously, add clams. Cook the clams under the cover u. 5 minutes. Shake the pot, the upper shells of maturing. When the clams have opened, they raise vahukulbiga these hot bowls. Those that do not open, discard. Add the broth and thyme among the cream. candy dish Boil the mixture for a few minutes and pour onto shells.
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