Ingredients for mignonette
- ½ lemon and its zest
- French shallots, finely chopped
- Chives, finely chopped
- Glasswort, finely chopped
- Salt and pepper
- In a heated pan, add the seaweed and clams.
- Deglaze with water, and steam until clams open.
- In a bowl, mix the glasswort, the French shallots, the chives, lemon juice and zest, salt, pepper and vinegar.
- Serve the clams with the mignonette.