Seafood in Stout

By Florence Fabricant

Updated October 15, 2023

  • Tony Cenicola/The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
4(16)
Comments
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Ingredients

Yield:4 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

23 grams carbs; 296 milligrams cholesterol; 468 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 11 grams saturated fat; 21 grams fat; 1 gram fiber; 1039 milligrams sodium; 41 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 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.

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Ratings

4 out of 5
16 user ratings
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Comments

Alan J

Hadn't used this for many years but did again last weekend. Great success. Worked well with a Belgian beer. Used as serving bowl which kept the shell fish warm in a 200 degree oven while I cooked the calamari and cream sauce. PS, the oysters add little other than effect.

Jon

Maybe there is stout and stout but for us it was far too bitter and interfered with the taste of the shellfish rather than enhancing it. However the method works and the shellfish mixture is great.

Alan J

Hadn't used this for many years but did again last weekend. Great success. Worked well with a Belgian beer. Used as serving bowl which kept the shell fish warm in a 200 degree oven while I cooked the calamari and cream sauce. PS, the oysters add little other than effect.

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