The Teline are small shellfish that may have sinned by hand on the sandy beaches like Espiguette. The recipe is very simple. desilt You still need a little shells in water (in a good volume of water by changing three or four times the water in 12 hours ... a bit tedious but it avoids the crunch under your teeth) Teline's sold in stores are degritted. A Nut Butter bottom of pan, fry 2 minutes Teline not more strongly, Add the minced garlic 1 minute, then heavy cream parsley and pepper. salting will be done after Let reduce until the cream coats the spoon and voila ... that eats with his fingers ....
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