Poulette of Mussels, Clams, Scallops, and Mushrooms

Name: Poulette of Mussels, Clams, Scallops, and Mushrooms
Cuisine: France
Ingredients: 1 large yellow onion, chopped; 2 dozen cherrystone clams; 1 medium-size leek, white and light green parts, well washed and chopped; 2 large shallots, chopped; 2 quarts black mussels; Salt; 1 pound button mushrooms, trimmed; 1 cup light cream or milk of your choice; Pepper from the mill; ¾ cup dry white wine; 2 tablespoons coarsely chopped fresh parsley stems; 6 white peppercorns, cracked; ¾ cup fish fumet or substitute; ½ pound bay scallops, feet removed; 1 tablespoon unsalted butter; Cornstarch as needed; 1 cup light cream or milk of your choice; Chopped fresh parsley leaves; 1½ cups steamed or boiled long-grain rice; Fresh lemon juice

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This recipe is modernized and lightened: The egg yolks and roux have been removed, and there are no bread crumbs to add more calories.

Ingredients

2 quarts black mussels
2 dozen cherrystone clams
1 large yellow onion, cho

Europe
France
Fish course
Gluten-free
Pescatarian

Method

Scrub and debeard the mussels, then scrub the clams. Put them both through two saltwater baths. Place in a two-handled kettle with a lid. Add the onion, shallots, leek, parsley stems, wine, fumet, and peppercorns. Cover the kettle, set over medium-high heat, and steam until the mussels start to gape open. Grasping the handles of the pot, toss the shellfish to bring them from the bottom of the p