Clams in Garlic Wine Sauce – Pareve version

👨‍🍳 Method

For the Fried onion

1. 1
   Rinse the mussels well in cold water and discard any that are already open.
2. 2
   Heat the olive oil in a large pot over medium heat.

   ⚙ Pan-fryingStoveLarge pot
3. 3
   Add and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the garlic and fry about 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

To assemble

1. 5
   Pour the wine into the pot and bring to a boil.

   Stove
2. 6
   Add the mussels, cover and cook 3–5 minutes, until it opens.

   StoveLid

   💡The shellfish are done when they open, after just a few minutes: long cooking makes them tough.
3. 7
   Discard any that didn't open.
4. 8
   Add the canola oil, salt and black pepper and shake the pot.

   Stove
5. 9
   Scatter the parsley on top and serve with the broth and the lemon.