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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 analysis per serving (4 servings)
44 grams carbs; 158 milligrams cholesterol; 585 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 12 grams saturated fat; 23 grams fat; 9 grams fiber; 1820 milligrams sodium; 56 grams protein; 10 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
- 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.
Private Notes