Gastropods trumpeter: how to cook?
Trumpeter is a sea gastropod mollusk that lives in the Far East, has very tasty tender meat. Several species of this mollusk are known, all of them have spirally twisted shells and a muscular leg, with the help of which they move along the bottom. It is this leg that is used for food. Trumpeter meat is considered a delicacy, it is perfectly digestible, it contains a lot of protein, contains microelements useful for the human body that affect the increase of immunity.
Gastropods trumpeter: how to cook?
If you cook the trumpeter meat correctly, it will be tender and delicious. You will need: – 500 g of small peeled trumpeter clams; – 7-8 cloves of garlic;
– 4-5 sprigs of parsley; – 50 g softened butter; – ground black and hot cayenne pepper; – salt;
Remove the green core from the cloves of garlic, leave only the leaves of the parsley. Grind the garlic in a blender chopper along with the parsley until mushy. Mix this gruel with softened butter.
Pour salted water into a saucepan; in terms of salt concentration, it should be very salty, approximately like sea water. Boil it and add the trumpeter clam. Cook for 4 minutes, then drain the water. Melt the mixture of garlic and butter in a water bath and whisk lightly. Pour hot garlic sauce into sauce bowls and serve in small separate outlets. You need to eat a trumpeter, dipping in sauce.
Dry white wines can be served with trumpeter dishes. You can also serve light beer with them.
You will need: – 6-7 large trumpeter clams with shells;
– 2 tbsp. olive oil; – 3 tbsp. butter; – 3 tbsp. finely chopped shallots; – salt; – pepper.
Place the clam shells in cold running water for 1 hour. Then put them in a saucepan, fill with salted water, it takes 45 minutes to cook. Using a small fork, remove the clam from the shell and rinse in running water, removing the intestines and leaving only the muscle. Cut each muscle in half and rinse thoroughly again. Pat the clams dry with a kitchen paper towel.
In a large skillet, heat the olive oil and butter, add the clams and fry, season with salt and pepper. Fry for a short time, 35–45 seconds is enough. Add the chopped shallots and stir before removing from the stove.
For aioli sauce, take: – 2 egg yolks; – 1,5 tablespoons of Dijon mustard; – 2 tbsp. lemon juice; – ½ tbsp finely chopped garlic; – 3 tbsp. water; – 1 glass of olive oil.
Aioli sauce is a type of mayonnaise, but in the recipe you should not replace it with the mayonnaise that is sold in the store, it will not be so tasty
Mix all ingredients except olive oil and whisk. Then add olive oil in small portions, whisking the sauce until it is thick and smooth. Arrange the clams on a platter with lettuce and chopped tomatoes, top with aioli sauce.
Read on for an interesting article on what you need to do to make the meat smell delicious.