Shellfish and Potatoes à la Marinière

Ingredients for Shellfish and Potatoes à la Marinière

• 575g small new or baby Yukon Gold potatoes

• 1 tablespoon kosher salt plus more

• 2 tablespoons olive oil

• 1 fennel bulb, trimmed, diced

• 2 shallots, finely chopped

• 4 garlic cloves, finely chopped

• 180ml dry white wine

• 450g littleneck clams, scrubbed

• 450g mussels, scrubbed, debearded

• 450g cockles or small Manila clams, scrubbed

• 6-8 razor clams, scrubbed (optional)

• 1 cup (packed) flat-leaf parsley leaves, coarsely chopped, plus whole leaves for garnish

• 1 1/2 tablespoons unsalted butter

• Freshly ground black pepper

How to make Shellfish and Potatoes à la Marinière

Place potatoes in a medium saucepan. Add cold water to cover by 2". Add 1 tablespoon salt. Bring to a boil; reduce heat to low and simmer until potatoes are tender, about 15 minutes. Drain; set aside.

Meanwhile, heat oil in a large pot over medium heat. Add fennel, shallots, and garlic and cook, stirring often, until soft and fragrant, about 5 minutes. Remove pot from heat; add wine. Return pot to heat; increase heat to high, add littleneck clams, cover, and cook for 1 minute. Add mussels, cockles, razor clams (if using), and potatoes. Cover; cook until all shellfish have opened (discard any that do not open), 4-5 minutes longer.

Using a slotted spoon, transfer shellfish and potatoes to a warm bowl and transfer any remaining vegetables from pot to a blender. Pour liquid from pot into blender, leaving any sediment behind. Add 1 cup parsley and butter to blender; purée on high until sauce is bright green and thickened, about 2 minutes. Season to taste with salt and pepper. Pour over shellfish; stir to coat. Garnish with whole parsley leaves.

Descargo de responsabilidad

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.