Ingredients (serves 4):
500g of MITT Medalhões
30ml of olive oil
4 cloves of garlic
Juice of 1 lemon
50ml of white wine
500g of clams
1 branch of coriander
Salt (as needed)
Herbs of Provence (as needed)
Marinate the medallions with white wine, lemon juice, 2 cloves of garlic and a little salt for 10 minutes.
Heat a pan with a drizzle of olive oil and add a crushed garlic with peel, leaving it to brown. Add the medallions and let color gain on both sides.
Then cut a clove of garlic, add to the initial marinade and set aside. Add the clams to the meat, wrap well and cover.
Chop coriander, add and shake the pan well. Add the marinade, wrap and cook. Put some more lemon juice in the pan, season with herbs from Provence and rectify with salt.
Place the clams on the plate, placing them over the meat with the sauce. Finally, sprinkle with chopped coriander.
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