Ingredients
- 2 tablespoons unsalted butter at room temperature
- 1 clove garlic peeled and minced
- 2 tablespoons finely chopped Italian parsley
- ½ 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 ¼ pounds mussels
- 32 littleneck clams
- 32 Manila clams
- ½ cup heavy cream
- 12 shucked oysters Juice of half a lemon
- Juice of half a lemon
- Nutritional Information
Nutritional analysis per serving (4 servings)
629 calories; 25 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 66 grams protein; 240 milligrams cholesterol; 2558 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- 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.
20 minutes
Dining and Cooking