{"id":3729,"date":"2026-07-25T13:25:39","date_gmt":"2026-07-25T13:25:39","guid":{"rendered":"https:\/\/travelshelper.com\/holandski\/wereld-van-eten\/kroatische-nationale-gerechten\/kroatische-venusschelpen-na-buzaru\/"},"modified":"2026-07-25T13:25:39","modified_gmt":"2026-07-25T13:25:39","slug":"kroatische-venusschelpen-na-buzaru","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/nl\/wereld-van-eten\/kroatische-nationale-gerechten\/kroatische-venusschelpen-na-buzaru\/","title":{"rendered":"Kroatische venusschelpen na buzaru"},"content":{"rendered":"\n<style>\n\/* Editorial recipe layout \u2014 fully scoped to this recipe section. *\/\n#recipe-nl-clams-na-buzaru-croatian-shellfish-in-garlic-wine-broth {\n  --gj-bg:#f3f0e9;--gj-surface:#fffdf9;--gj-surface-soft:#f8f4ec;\n  --gj-ink:#1b211f;--gj-ink-soft:#3d4642;--gj-muted:#6a726e;\n  --gj-gold:#a86f20;--gj-gold-deep:#7f5014;--gj-gold-soft:#efe1c5;\n  --gj-night:#22302d;--gj-night-deep:#17211f;\n  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*{color:#111!important}#recipe-nl-clams-na-buzaru-croatian-shellfish-in-garlic-wine-broth .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;color:#666;font-size:9pt;letter-spacing:.05em}}\n<\/style>\n<section id=\"recipe-nl-clams-na-buzaru-croatian-shellfish-in-garlic-wine-broth\" lang=\"nl\" aria-labelledby=\"recipe-title-nl-clams-na-buzaru-croatian-shellfish-in-garlic-wine-broth\">\n<header class=\"gj-masthead\"><p class=\"gj-eyebrow\">Kroatische keuken \u00b7 Schelpdieren \u00b7 Recept<\/p><h2 class=\"gj-title\" id=\"recipe-title-nl-clams-na-buzaru-croatian-shellfish-in-garlic-wine-broth\"><span class=\"gj-title-main\"><b>Kroatische venusschelpen na buzaru<\/b> in knoflook en witte wijn<\/span> <span class=\"gj-title-accent gj-serif\">met peterselie en broodkruim<\/span><\/h2><p class=\"gj-sub\">Een witte buzara waarin levende venusschelpen onder stoom openen boven olijfolie, knoflook en droge wijn; broodkruim maakt de zilte bouillon net lepelbaar.<\/p><ul class=\"gj-meta\" aria-label=\"Basisinformatie over het recept\"><li>Categorie: <strong>Hoofdgerecht<\/strong><\/li><li>Keuken: <strong>Kroatisch, Adriatisch<\/strong><\/li><li>Methode: <strong>Stomen en kort koken<\/strong><\/li><li>Moeilijkheid: <strong>Eenvoudig<\/strong><\/li><\/ul><\/header>\n<dl class=\"gj-facts\" aria-label=\"Tijd, hoeveelheid en calorie\u00ebn\"><div class=\"gj-fact\"><dt>Porties<\/dt><dd>4<\/dd><\/div><div class=\"gj-fact\"><dt>Voorbereiding<\/dt><dd>30 min<\/dd><\/div><div class=\"gj-fact\"><dt>Bereiding<\/dt><dd>15 min<\/dd><\/div><div class=\"gj-fact\"><dt>Rust<\/dt><dd>0 min<\/dd><\/div><div class=\"gj-fact\"><dt>Totaal<\/dt><dd>45 min<\/dd><\/div><div class=\"gj-fact\"><dt>Per portie<\/dt><dd>\u2248 480 kcal<\/dd><\/div><\/dl>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Clams-na-Buzaru-\u2014-Croatian-Shellfish-in-Garlic\u2013Wine-Broth-3.webp\" alt=\"Geopende venusschelpen in lichte knoflook-wijnbouillon met peterselie in een witte kom naast stukken brood\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Venusschelpen in witte buzara met zichtbare knoflook, peterselie en een dunne wijnbouillon, geserveerd met brood.<\/figcaption><\/figure>\n<section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-nl-clams-na-buzaru-croatian-shellfish-in-garlic-wine-broth\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-nl-clams-na-buzaru-croatian-shellfish-in-garlic-wine-broth\">Witte buzara en de korte garing van schelpdieren<\/h3><\/div><div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Venusschelpen na buzaru behoren tot de directe bereidingen van de Kroatische Adriatische kust. Buzara is geen zware saus, maar een kookwijze waarin schelpdieren snel openen in olijfolie, knoflook, wijn en hun eigen vrijgekomen vocht. Peterselie geeft een groene, frisse toon; een kleine hoeveelheid broodkruim vangt de vloeistof en maakt haar bruikbaar voor brood. Deze witte versie bevat geen tomaat. De schelp, het vlees en de lichte bouillon blijven het middelpunt, zonder room of dikke roux.<\/p><blockquote class=\"gj-pull\">De pan verlaat het vuur zodra de schelpen open zijn; iedere extra minuut verandert mals vlees in een stevige beet.<\/blockquote><p>Veiligheid begint v\u00f3\u00f3r de pan. Schelpen met gebroken randen worden weggegooid. Exemplaren die openstaan, krijgen een tik; sluiten ze niet, dan worden ze niet gekookt. De rest wordt onder koud stromend water geborsteld. Venusschelpen uit betrouwbare handel zijn meestal al gezuiverd, maar een korte rust in koud gezouten water kan los zand verwijderen. Zoet water wordt niet langdurig gebruikt, aangezien het de levende dieren beschadigt. Na het reinigen blijven de schelpen koud en gaan ze dezelfde dag in de pan.<\/p><p>Een brede pan met deksel is gunstiger dan een hoge smalle pot. De schelpen liggen in een relatief dunne laag en krijgen daardoor tegelijk stoom. Olijfolie en dun gesneden knoflook worden op matig vuur verwarmd. De knoflook mag geuren, maar niet bruin worden; verbrande randjes maken de hele bouillon bitter. Witte wijn gaat erbij en kookt \u00e9\u00e9n minuut, zodat de scherpste alcoholgeur verdwijnt. Pas dan komen de schelpen in de pan en sluit het deksel.<\/p><\/div><div class=\"gj-copy-col\"><p>De pan wordt elke minuut stevig geschud, zonder het deksel lang op te tillen. Na vijf tot zeven minuten staan de meeste schelpen open. Ze worden met een schuimspaan uit de pan genomen zodra ze openen, zodat de eerste exemplaren niet taai worden terwijl de laatste nog hitte nodig hebben. Schelpen die na volledige garing gesloten blijven, worden weggegooid. Het kookvocht kan fijn zand bevatten; wanneer dat zichtbaar is, wordt het voorzichtig door een zeer fijne zeef gegoten en terug in een schone pan gebracht.<\/p><p>Broodkruim wordt in kleine porties door de kokende vloeistof geroerd. De bouillon hoort niet op saus voor pasta te lijken. Twee tot drie eetlepels geven genoeg binding om aan een stuk brood te blijven hangen, terwijl het vocht nog rond de schelpen kan bewegen. Peterselie en een kleine hoeveelheid citroensap gaan er buiten het vuur bij. Extra zout is meestal niet nodig, aangezien het schelpvocht vanzelf zilt is. Zwarte peper of een snuf chilivlokken kan de knoflook ondersteunen.<\/p><p>Het gerecht wordt onmiddellijk in warme diepe borden verdeeld, met de bouillon gelijkmatig over de vier porties. Stukken stevig brood liggen ernaast en worden niet vooraf in de pan gelegd. De schelpen verliezen snel warmte, terwijl te lang staan hun vlees steviger maakt. Een lege schaal voor de schelpen hoort bij de praktische tafelopstelling. De eenvoud van buzara laat weinig ruimte voor wachten: reinigen gebeurt vooraf, maar koken en eten volgen vlak op elkaar. De hoeveelheid vrijgekomen vocht verschilt per vangst en seizoen. Broodkruim wordt daarom afgewogen maar niet blind volledig toegevoegd; de pan bepaalt hoeveel nodig is. Daardoor blijft de uiteindelijke binding bewust dun en helder.<\/p><\/div><\/div><\/section>\n<aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-nl-clams-na-buzaru-croatian-shellfish-in-garlic-wine-broth\"><div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Van gesloten schelp tot lichte bouillon<\/p><h3 id=\"recipe-timeline-nl-clams-na-buzaru-croatian-shellfish-in-garlic-wine-broth\">Vijftien minuten aan het fornuis<\/h3><\/div><p class=\"gj-rail-total\">Actief: 45 min<\/p><\/div><ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Schelpen sorteren, borstelen en kort ontzanden.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT30M\">0:30<\/time><span>Knoflook in olijfolie laten geuren en wijn inkoken.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT34M\">0:34<\/time><span>Schelpen afgedekt openen en de pan regelmatig schudden.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT42M\">0:42<\/time><span>Bouillon licht binden, peterselie toevoegen en opdienen.<\/span><\/li><\/ol><p class=\"gj-rail-sum\"><strong>Recept in het kort.<\/strong> Levende venusschelpen worden gecontroleerd, geborsteld en kort in koud gezouten water ontzand. In een brede pan verwarmt olijfolie met knoflook tot de geur vrijkomt zonder bruining. Droge witte wijn kookt \u00e9\u00e9n minuut mee, waarna de schelpen onder een deksel vijf tot zeven minuten stomen. De pan wordt geregeld geschud en geopende schelpen gaan zo nodig eerder uit de pan. Gesloten exemplaren worden na de garing weggegooid. De zilte vloeistof wordt met een kleine hoeveelheid broodkruim licht gebonden en buiten het vuur met peterselie en citroensap afgewerkt. Het gerecht gaat meteen in warme kommen, met stevig brood ernaast om de dunne knoflook-wijnbouillon op te nemen.<\/p><\/aside>\n<section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-nl-clams-na-buzaru-croatian-shellfish-in-garlic-wine-broth\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-nl-clams-na-buzaru-croatian-shellfish-in-garlic-wine-broth\">Ingredi\u00ebnten<\/h3><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-1-nl-clams-na-buzaru-croatian-shellfish-in-garlic-wine-broth\"><h4 id=\"recipe-ingredient-group-1-nl-clams-na-buzaru-croatian-shellfish-in-garlic-wine-broth\">Voor de buzara<\/h4><ul><li><strong>1,5 kg levende venusschelpen<\/strong><\/li><li><strong>1 l koud water voor het ontzanden<\/strong><\/li><li><strong>30 g zeezout voor het ontzandwater<\/strong><em>Dit water wordt na het reinigen weggegooid.<\/em><\/li><li><strong>60 ml extra vierge olijfolie<\/strong><\/li><li><strong>20 g knoflook, in dunne plakjes<\/strong><\/li><li><strong>200 ml droge witte wijn<\/strong><\/li><li><strong>100 ml lichte visbouillon of water<\/strong><\/li><li><strong>35 g fijn broodkruim<\/strong><\/li><li><strong>20 g bladpeterselie, fijngehakt<\/strong><\/li><li><strong>1 g chilivlokken, naar smaak<\/strong><\/li><li><strong>2 g zwarte peper<\/strong><\/li><li><strong>15 ml citroensap<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-2-nl-clams-na-buzaru-croatian-shellfish-in-garlic-wine-broth\"><h4 id=\"recipe-ingredient-group-2-nl-clams-na-buzaru-croatian-shellfish-in-garlic-wine-broth\">Voor het serveren<\/h4><ul><li><strong>240 g stevig witbrood, in grove stukken<\/strong><\/li><\/ul><\/section><aside class=\"gj-ing-note\"><strong>Allergenen en vervangingen.<\/strong> Bevat weekdieren, gluten en sulfieten uit wijn. Glutenvrij broodkruim en brood maken de bereiding glutenvrij. Wijn kan door lichte visbouillon met 10 ml extra citroensap worden vervangen, al wordt de smaak minder rond.<\/aside><\/div><\/div><\/section>\n<section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-nl-clams-na-buzaru-croatian-shellfish-in-garlic-wine-broth\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-nl-clams-na-buzaru-croatian-shellfish-in-garlic-wine-broth\">Schelpen openen en de bouillon licht binden<\/h3><\/div><h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Sorteren en reinigen<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Controleer de schelpen<\/p><p class=\"gj-step-x\">Gooi gebroken schelpen weg. Tik op open exemplaren en gebruik alleen schelpen die sluiten. Borstel ze onder koud stromend water.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ontzand kort<\/p><p class=\"gj-step-x\">Leg de schelpen 20 minuten in koud water met ongeveer 30 g zout per liter. Til ze uit het water in plaats van het water af te gieten en spoel kort na.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Buzara koken<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Laat de knoflook geuren<\/p><p class=\"gj-step-x\">Verwarm de olijfolie in een brede pan op middelhoog vuur. Voeg knoflook en chilivlokken toe en bak 45\u201360 seconden zonder bruining.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Kook de wijn kort in<\/p><p class=\"gj-step-x\">Schenk de witte wijn en bouillon erbij en laat 1 minuut krachtig koken.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Open de schelpen<\/p><p class=\"gj-step-x\">Voeg de venusschelpen toe, sluit de pan en kook 5\u20137 minuten. Schud de pan iedere minuut en haal vroeg geopende schelpen zo nodig met een schuimspaan uit de vloeistof. <span class=\"gj-cue\">Gooi alle schelpen weg die na de volledige kooktijd gesloten blijven.<\/span><\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">03<\/span> Binden en serveren<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Controleer het kookvocht<\/p><p class=\"gj-step-x\">Haal alle geopende schelpen uit de pan. Zeef het kookvocht alleen wanneer er zand zichtbaar is en breng het daarna opnieuw aan de kook.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Bind zeer licht<\/p><p class=\"gj-step-x\">Roer het broodkruim in twee porties door de vloeistof en kook 1\u20132 minuten. Voeg de schelpen terug en zet het vuur uit.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Werk de buzara af<\/p><p class=\"gj-step-x\">Roer peterselie, citroensap en zwarte peper erdoor. Verdeel direct over warme diepe borden en serveer met brood. <span class=\"gj-cue\">De bouillon moet vrij rond de schelpen bewegen en slechts dun aan het brood blijven hangen.<\/span><\/p><\/div><\/li><\/ol><\/section>\n<section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-nl-clams-na-buzaru-croatian-shellfish-in-garlic-wine-broth\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-nl-clams-na-buzaru-croatian-shellfish-in-garlic-wine-broth\">Serveren, bewaren en praktische aanpassingen<\/h3><\/div><div class=\"gj-info-grid\"><section class=\"gj-info-card\"><h4>Serveren en combineren<\/h4><p>Iedere portie krijgt schelpen en een gelijke hoeveelheid bouillon. Stevig brood is de voornaamste begeleiding; een eenvoudige bladsalade kan ernaast. Droge Po\u0161ip, Malvazija of bruisend water sluit aan bij knoflook, wijn en zilte schelpen.<\/p><\/section><section class=\"gj-info-card\"><h4>Bewaren en opnieuw verwarmen<\/h4><p>Buzara wordt bij voorkeur volledig opgegeten. Overgebleven schelpvlees wordt binnen \u00e9\u00e9n uur uit de schelpen gehaald, met bouillon snel gekoeld en maximaal 1 dag bij 4 \u00b0C bewaard. Verwarm zacht tot minstens 74 \u00b0C en laat niet lang doorkoken. Rauwe levende schelpen worden niet in water bewaard en worden dezelfde dag gebruikt.<\/p><\/section><section class=\"gj-info-card\"><h4>Vier bruikbare variaties<\/h4><ul><li>Mosselen kunnen dezelfde methode volgen; controleer en reinig ze op dezelfde wijze.<\/li><li>Tien gram extra broodkruim geeft een iets vollere bouillon, maar mag geen dikke saus vormen.<\/li><li>Een kleine hoeveelheid fijngesneden venkel kan v\u00f3\u00f3r de knoflook zacht worden gebakken.<\/li><li>Voor een tomatenbuzara kan 150 g geplette tomaat na de wijn worden toegevoegd.<\/li><\/ul><\/section><section class=\"gj-info-card\"><h4>Drie waarnemingen uit de testkeuken<\/h4><ol><li>De knoflook blijft bleek; bruine knoflook geeft de hele pan een scherpe bitterheid.<\/li><li>Geopende schelpen worden zo nodig vroeg uit de pan gehaald en pas aan het eind teruggelegd.<\/li><li>Extra zout komt pas na het proeven, want het schelpvocht kan voldoende zilt zijn.<\/li><\/ol><\/section><section class=\"gj-info-card gj-info-card--wide\"><h4>Benodigde uitrusting<\/h4><ul><li>Brede pan met goed sluitend deksel<\/li><li>Grote kom voor het ontzanden<\/li><li>Stevige borstel<\/li><li>Schuimspaan<\/li><li>Zeer fijne zeef<\/li><li>Warme diepe serveerborden<\/li><\/ul><\/section><\/div><\/section>\n<section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-nl-clams-na-buzaru-croatian-shellfish-in-garlic-wine-broth\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-nl-clams-na-buzaru-croatian-shellfish-in-garlic-wine-broth\">Voedingswaarden per portie<\/h3><\/div><dl class=\"gj-nutri-row\"><div><dt>Calorie\u00ebn<\/dt><dd>\u2248 480 kcal<\/dd><\/div><div><dt>Koolhydraten<\/dt><dd>\u2248 44 g<\/dd><\/div><div><dt>Eiwitten<\/dt><dd>\u2248 34 g<\/dd><\/div><div><dt>Vetten<\/dt><dd>\u2248 17 g<\/dd><\/div><div><dt>Vezels<\/dt><dd>\u2248 3 g<\/dd><\/div><div><dt>Natrium<\/dt><dd>\u2248 1050 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Portie:<\/strong> 1\/4 van de schelpen met bouillon en 60 g brood. <strong>Belangrijkste allergenen:<\/strong> weekdieren, gluten en sulfieten. De waarden zijn een benadering op basis van gangbare voedingsreferenties; merken, afsnijdsels, vochtverlies, zoutopname en portieverdeling kunnen het werkelijke resultaat wijzigen.<\/p><\/section>\n<footer class=\"gj-close\"><p class=\"gj-close-kicker\">Slotbeeld<\/p><p class=\"gj-close-quote\">Open schelpen, bleekgouden knoflookbouillon en brood dat precies genoeg vocht kan opnemen.<\/p><p class=\"gj-close-copy\">Witte buzara is een oefening in timing. Schone levende schelpen, een brede pan en korte stoomgaring houden het vlees mals. Broodkruim geeft alleen samenhang; de natuurlijke schelpvloeistof blijft de eigenlijke saus.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-nl-clams-na-buzaru-croatian-shellfish-in-garlic-wine-broth\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Kroatische venusschelpen na buzaru in knoflook en witte wijn met peterselie en broodkruim\",\n  \"description\": \"Venusschelpen kort gestoomd in olijfolie, knoflook en witte wijn, licht gebonden met broodkruim en afgewerkt met peterselie.\",\n  \"inLanguage\": \"nl\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Clams-na-Buzaru-\u2014-Croatian-Shellfish-in-Garlic\u2013Wine-Broth-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Clams-na-Buzaru-\u2014-Croatian-Shellfish-in-Garlic\u2013Wine-Broth-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Clams-na-Buzaru-\u2014-Croatian-Shellfish-in-Garlic\u2013Wine-Broth-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Kroatisch, Adriatisch\",\n  \"recipeCategory\": \"Hoofdgerecht\",\n  \"cookingMethod\": \"Stomen en kort koken\",\n  \"keywords\": \"venusschelpen na buzaru, Kroatische buzara, schelpdieren met knoflook en wijn, witte buzara, venusschelpen recept\",\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT15M\",\n  \"totalTime\": \"PT45M\",\n  \"recipeYield\": \"4 porties\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"480 kcal\",\n    \"carbohydrateContent\": \"44 g\",\n    \"proteinContent\": \"34 g\",\n    \"fatContent\": \"17 g\",\n    \"fiberContent\": \"3 g\",\n    \"sodiumContent\": \"1050 mg\",\n    \"servingSize\": \"1\/4 van de schelpen met bouillon en 60 g brood\"\n  },\n  \"recipeIngredient\": [\n    \"1,5 kg levende venusschelpen\",\n    \"1 l koud water voor het ontzanden\",\n    \"30 g zeezout voor het ontzandwater\",\n    \"60 ml extra vierge olijfolie\",\n    \"20 g knoflook, in dunne plakjes\",\n    \"200 ml droge witte wijn\",\n    \"100 ml lichte visbouillon of water\",\n    \"35 g fijn broodkruim\",\n    \"20 g bladpeterselie, fijngehakt\",\n    \"1 g chilivlokken, naar smaak\",\n    \"2 g zwarte peper\",\n    \"15 ml citroensap\",\n    \"240 g stevig witbrood, in grove stukken\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Sorteren en reinigen\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Controleer de schelpen\",\n          \"text\": \"Gooi gebroken schelpen weg. 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