Table Over For Wedding

Tellines aioli as the Camargue!

- 1 egg yolk - tellines - 3 cloves garlic - 15 cl olive oil - salt, pepper
- elbow grease ;-)



1 - tellines: desilt well for 2 hours
2 - Cook the clams in water. Medium heat, stirring. Once they open, remove them. Be careful not to overcook. Drain using a colander. Reserve a little cooking liquid and reduce it. The subsequent incorporation with the aioli. (Me, I did not keep the cooking water. I skipped it and did not)


3. In a mortar, crush garlic to reduce it. (Me, I mixed)

4. Add egg yolk and salt and pepper.

5. This is where it is "complicated" one climbs the aioli. Pour olive oil into fine thread, and twist vigorously with a whip, never stop (this is where we need the elbow grease !). We must make a sauce well connected, a little thicker than mayonnaise.

6. Serve the clams topped with garlic mayonnaise.