Seafood in Stout

Ingredients

• 1 ½ tablespoons unsalted butter
• 1 ½ cup finely chopped leeks, no green
• 1 1-inch piece peeled ginger, slivered
• 2 cloves garlic, sliced
• 16 littleneck clams, scrubbed
• 20 mussels, scrubbed and debearded
• 12 large shrimp, peeled
• 12 ounces stout
• 8 oysters, scrubbed
• ½ cup heavy cream
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• ½ pound calamari, sliced thin
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    457 calories; 20 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 38 grams protein; 274 milligrams cholesterol; 950 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Melt butter in a heavy 4-quart sauté pan or casserole over medium heat. Add leeks, ginger and garlic and sauté until soft. Add clams, mussels and shrimp, toss briefly. Add stout. Bring to a simmer, place oysters, rounded side down, on top, cover and steam until all shells open, about 15 minutes.
2. Remove oysters to a bowl. Use slotted spoon to remove rest of seafood to a large, shallow serving bowl. Add cream, lemon juice, soy sauce and calamari to pan and bring to a simmer. Season with pepper. Pour over shellfish in serving bowl. Remove flat shell from oysters and arrange oysters, in rounded shells, on top. Serve.

30 minutes