Fricassee of Shellfish

Name: Fricassee of Shellfish
Total time: 20 min
Yield: Four servings
Ingredients: 2 tablespoons unsalted butter at room temperature; 1 clove garlic peeled and minced; 2 tablespoons finely chopped Italian parsley; 1/2 shallot peeled and minced; 4 tablespoons white wine; 1 teaspoon kosher salt plus some to taste; Freshly ground pepper to taste; 2 medium-size fresh tomatoes, coarsely chopped; 1 1/4 pounds mussels; 32 littleneck clams; 32 Manila clams; 1/2 cup heavy cream; 12 shucked oysters Juice of half a lemon; Juice of half a lemon

By Molly O'Neill

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Seaman, First Class

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Ingredients

Yield:Four servings

2tablespoons unsalted butter at room temperature
1clove garlic peeled and minced
2tablespoons finely chopped Italian parsley
½shallot peeled and minced
4tablespoons white wine
1teaspoon kosher salt plus some to taste
Freshly ground pepper to taste
2medium-size fresh tomatoes, coarsely chopped
1¼pounds mussels
32littleneck clams
32Manila clams
½cup heavy cream
12shucked oysters Juice of half a lemon
Juice of half a lemon

Ingredient Substitution Guide

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Preparation

Step 1
In a small bowl, cream the butter with the garlic, 2 teaspoons of parsley, the shallot, 2 tablespoons of wine, 1 teaspoon of salt and pepper to taste. Set aside.
Step 2
Puree the tomatoes in a food processor. Pass through a fine sieve or fine screen of a food mill. There should be about 1 cup of liquid.
Step 3
Just before serving, bring 1 cup of water to a boil in a large stockpot. Add the mussels and clams, cover and steam until the shellfish open. Meanwhile, in a medium saucepan, bring the tomato liquid to a boil and add the heavy cream and remaining 2 tablespoons of wine. Simmer for 4 minutes. Whisk in the butter mixture.
Step 4
Turn the heat to low and warm the oysters in the sauce. Strain the shellfish cooking liquid and add 1 cup to the tomato mixture, discarding the rest. Divide the shellfish among 4 large bowls. Remove the oysters from the sauce and add them to the bowls.
Step 5
Stir the lemon juice into the sauce and season with salt and pepper. Pour the sauce over the shellfish and sprinkle the bowls with the remaining parsley. Serve immediately.