This Week’s Special
Many, far too many years ago we were walking along the Mediterranean coast, enjoying the sea, the sun and the company of a dear friend. She asked us if we would like to eat tellines for dinner. Of course, we replied, but what are tellines? She smiled and said I’ll show you. She walked to the sea and kneeled down, just where the sand and the sea meet. All you needed to do was move your fingers through the sand, just under the surface and feel. She harvested a few tellines, opened them with her fingers, washed them in the sea and that’s how we enjoyed our very first tellines, fresh from the sea. So simple, to tasty, so good.
We harvested many more and went back to her house where we cooked the tellines in a hot skillet and enjoyed them with a beautiful local rosé.
Harvesting tellines (or in France tenilles) is simple; knowing where you can do this is the challenge. Fortunately you can (occasionally) find them on the market.
It’s possible to use other small clams, but the fun of tellines is that they open quickly when in the pan, making sure they remain juicy.
Here is what you need:
- 300 grams of tellines
- one Shallot
- one Garlic glove
- Olive Oil
- White Wine
- Black Pepper
Wash the tellines, preferably using salted water. Discard ones with a small hole and ones that are broken. Chop the shallot (you probably need half of it) and the garlic very fine. Heat the skillet, add the oil, the shallot, the garlic and the tellines and cook until the tellines are open. You probably want to add a splash of white wine during the cooking process. Serve the tellines on a warm plate with black pepper. Sprinkle with chopped parsley. Enjoy with a glass of Côtes de Provence rosé, for instance an Estandon from the Var region. No cutlery needed!