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

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<

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

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Mixed Shellfish Stew with Wild Mushrooms

Ingredients

Method

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