Mixed Shellfish Fricassée

This dish is called a fricassée because it sounds prettier than “stew,” not because it follows the stricter definition given on. The idea is to cook each shellfish in a way that suits it best and then combine the liquids released by all the shellfish to form the sauce. A piece of each crustacean is served on the same plate. Remember when cooking mollusks, such as clams, cockles, and mussels, that they must be scrubbed and thoroughly rinsed. Sort throu