Natural thistles with clams in green sauce

60 min
Type of dish: Vegetables, Shellfish
Cuisine type: Basque cuisine
Seasonal period: January, February, December
Ingredients for 5 portions
Ingredients for portions/units
Thistle 0.625 kg
Lemon 0.3 kg
Plain flour 0.05 kg
Water 1.0 l
Lemon 0.05 kg
Clams 0.5 kg
Prawns 0.2 kg
Table salt 5.0 g
Parsley 0.15 g

For the thistles:

  • Prepare a white stock, dissolving the flour in water with the juice of half a lemon and some salt.
  • Clean the thistles with a peeler, removing the strings and rub them with lemon juice.
  • Introduce the white stock into a fast pressure cooker and bring to the boil.
  • Add the thistles and close the pot.
  • Cook for approximately 5 minutes.
  • Once tender, leave them to cool in the stock.
  • Remove them and cut them.
  • Reserve in the fridge well covered.

For the green sauce:

For the clams:

  • Immerse the clams in cold water with salt for 1 hour.
  • Rinse and drain.

For the langoustines:

  • Peel the langoustines leaving the head and the last ring of the tail.

For decoration:

  • Chopped parsley.


  • Open the clams in green sauce.
  • Add the thistles and the peeled langoustines to the sauté with the green sauce and the clams and bring to the boil.
  • Salt to taste.
  • Add chopped parsley and serve.
Nutritional information (1 portion)
Fiber 3.9 g
Saturates 0.38 g
Monounsaturated fatty acids 1.14 g
Polyunsaturated fatty acids 0.46 g
Cholesterol 43.61 mg
Calcium 225.83 mg
Iron 6.5 mg
Zinc 2.95 mg
Vitamin A 91.89 ug
Vitamin C 37.61 g
Folic acid 60.63 ug
Salt (Sodium) 646.41 mg
Sugars 8.85 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.