This is the standard way of serving clams in Portugal, named after the 19th century poet Raimundo António de Bulhão Pato; a simple recipe which brings out the full flavour in the freshest shellfish. Usually served as a starter with toasted bread, the meatiness of the clams with the lemon and parsley is a real … Continue reading Clams “Bulhão Pato”/Ameijoas à Bulhão Pato
Inspired by Bulhão Pato’s coriander, garlic and shellfish magic, this is a flavourful and delicious approach to serving fish filets. The make or break aspect of this is to get the right flavour balance in the shell fish stock. The method works equally well with fillets of bream or bass.
A variation of the classic clam dish, this works equally as well with mussels. This recipe based be used as a base for preparing mussels vinaigrette.
This is a great way of preserving left over mussels cooked à Bulhão Pato or a Mariniere. The mussels marinate for one day in the fridge and are served cold in their shells. Delicious as an appetizer with fresh bread.
Escabeche is type of cooked vinagrette, great for adding flavour to fish or meat when left for a couple of days. Razor clams need to be fresh (alive) for this dish.