Ameijoas à Bulhão Pato (Venusschelpen op Portugese wijze)
"When in Portugal..." dan bestel je onder andere ameijoas à Bulhão Pato. Dit heerlijke gerecht bestaat uit venusschelpen, op smaak gebracht met koriander en witte wijn. De naam is een eerbetoon aan de Portugese dichter Raimundo António de Bulhão Pato.
Tips voor de perfecte Ameijoas à Bulhão Pato
- Versheid van de schelpen: Zorg ervoor dat ze vers zijn. Ze moeten gesloten zijn en een frisse zeeluchtgeur hebben.
- Koriander: Gebruik verse koriander en voeg deze pas op het laatste moment toe voor maximale smaak.
Wijnpairing bij dit gerecht
Een frisse, aromatische witte wijn uit Portugal past hier perfect bij. Aanraders:
- Vinho Verde: Licht bruisend en fris
- Arinto: Citrus en groene appel
- Alvarinho: Aroma’s van perzik en citrus
- Encruzado: Fruitig en mineraal
- Fernão Pires: Bloemig en tropisch fruit
Ingrediënten (voor 4 personen)
- 1 kg venusschelpen
- 2 teentjes knoflook
- 1/2 bosje platte peterselie
- 1/2 bosje koriander
- 125 ml witte wijn
- 1 citroen
- Olijfolie
- Zout en zwarte peper naar smaak
Bereidingswijze
- Leg de venusschelpen 1 uur in gezouten water zodat ze het zand uitspuwen. Spoel ze daarna goed af.
- Pel en snipper de knoflook. Hak de peterselie en koriander fijn.
- Verhit een scheut olijfolie in een grote pan en fruit de knoflook kort aan. Voeg de kruiden toe en bak kort mee.
- Voeg de venusschelpen toe, dek de pan af en laat ze op middelhoog vuur ongeveer 5 minuten stomen tot ze open zijn. Schud de pan af en toe.
- Verwijder schelpen die niet open zijn gegaan. Voeg de witte wijn toe en breng op smaak met zout en peper. Laat enkele minuten koken zonder deksel zodat de alcohol verdampt.
- Serveer in een schaal met partjes citroen en vers brood. Heerlijk om de saus mee op te dippen.
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