Clam curry cassolettes

Prepare the court bouillon with a glass of white wine, 1 onion and bouquet garni.

Put the clams to cook for 2 hours over low heat. (if you replace with scallops … a few minutes will suffice)

In a saucepan, sauté with olive oil, minced onion, clove garlic, salt and pepper.

Wet with a glass of white wine, incorporate curry, tomatoes cut in small dice, and cooked clams.

Add a glass of water and cook on low heat for ten minutes.

Arrange in small cassolettes and top with coconut milk.

Tip: You can serve this dish with bananas and mango chutney.