Shellfish and Potatoes à la Marinière

Shellfish and Potatoes à la Marinière
Photo by Tara Donne

Ingredients

  • Freshly ground black pepper
  • 1 tablespoon kosher salt
  • 1 pound mussels, scrubbed, debearded
  • 1 ½ tablespoons unsalted butter
  • 6-8 razor clams
  • 1 pound cockles
  • 1 cup flat-leaf parsley leaves
  • + 7 more ingredients
    • 1 pound littleneck clams
    • ¾ cup dry white wine
    • 4 cloves garlic
    • 2 shallots
    • 1 fennel bulb
    • 2 tablespoons olive oil
    • 1 ¼ pounds small new or baby Yukon Gold potatoes

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, ...

View full recipe at Epicurious

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