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Categories:
butter clove garlic Italian parsley shallot white wine kosher salt freshly ground pepper tomatoes mussels littleneck clams Manila clams heavy cream oysters
Viewed: 21 - Published at: 6 years agoIngredients
- 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
Method
- 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.
- 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.
- 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.
- 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.
- 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.
