Mixed Shellfish Stew with Wild Mushrooms

Name: Mixed Shellfish Stew with Wild Mushrooms
Yield: Makes 4 Main-Course Servings
Ingredients: Pepper; 2 tablespoons finely chopped fresh parsley or chervil; 4 tomatoes, chopped; 2 dozen live crayfish (optional); Two 1¼-pound live lobsters, at least 1 female; 1 teaspoon wine vinegar; 1 tablespoon sea urchin roe (optional); 1 ounce dried morels, soaked in ½ cup hot water for about 30 minutes (optional); ½ cup heavy cream; 8 littleneck clams, rinsed; 1 pound small cultivated mussels, rinsed; ½ cup dry white wine; 1 shallot, minced; 4 sprigs chervil or fennel fronds (optional); Salt

Preparation info

Makes
4
Main-Course Servings

Difficulty
Medium

Appears in

Cooking

By James Peterson

Published 2007

About

This recipe is purposely complex to show the various possibilities, but many of the ingredients are optional, including the mushrooms.

Ingredients

½ cup dry white wine
1 shallot, minced
8 littleneck clams, rinsed<

Stew
Fish course
Pescatarian
Gluten-free

Method

In a pot large enough to hold the lobsters, combine the wine and shallot, bring to a gentle simmer, and simmer for 5 minutes. Add the clams, cover the pot, and steam over medium heat for 5 minutes. Add the mussels, re-cover, and steam for 2 minutes. Add the cockles, re-cover, and steam for about 5 minutes, or until all the shellfish open. If a few refuse to open, open them with a knife. If any