Sautéed vegetables with beans, clams, and herbs

Name: Sautéed vegetables with beans, clams, and herbs
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Ingredients: ¼ cup chopped parsley; 2 turnips, peeled and roughly chopped into ¼-inch dice; 1 cup cooked white beans (rinse if canned); ¼ cup chopped chervil; 1 teaspoon minced garlic; 2 large tomatoes, peeled, seeded, and roughly chopped; About 2 pounds mussels, the smaller the better, scrubbed and debearded; About 2 pounds tiny clams (cockles are best), scrubbed; 10 leaves tarragon; 4 ounces cremini or stemmed shiitake mushrooms, trimmed and sliced; 2 medium potatoes, peeled and roughly chopped into ¼-inch dice; 2 leeks (white part only), well washed and roughly chopped into ¼-inch dice; 2 medium carrots, peeled and roughly chopped into ¼-inch dice; ¼ cup extra-virgin olive oil; Salt and freshly ground black pepper; 2 parsnips, peeled and roughly chopped into ¼-inch dice; 2 small zucchini, washed, trimmed, and roughly chopped into ¼-inch dice

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

This is a feast. Shellfish give off their own special juices, so you need less water and wind up with more intense flavors. Make sure the clams and mussels are well washed; scrub their shells with a brush. Again, there is a lot of chopping here, so allow some time for it; but again, the cooking itself is fast and easy.

Ingredients

¼ cup extra-virgin olive oil
2 medium carrots, peeled and roughly chopped into ¼-inch dice
2 leeks

Method

Put the olive oil in a large skillet and turn the heat to medium-high. A minute later, add all the vegetables except the beans and tomatoes, along with salt and pepper to taste. Turn the heat to high and cook, stirring occasionally, for about 3 minutes.
Add 2 cups water and stir. Bring to a boil and adjust the heat so that the mixture simmers, but not too rapidly.