Shellfish with Butter Broth and Honey Emulsion

Shellfish with Butter Broth and Honey Emulsion
Photo by Elinor Carucci

Ingredients

  • 1 large egg yolk
  • 2 cups dry white wine
  • 1 cup water
  • 2 teaspoons whole coriander seeds
  • 30 mussels
  • 1 cup chopped carrots
  • 2 teaspoons whole black peppercorns
  • + 13 more ingredients
    • 8 large fresh Italian parsley sprigs
    • 8 ounces crabmeat
    • Immersion blender
    • 1 cup water
    • 2 tablespoons fresh parsley
    • 1 cup celery
    • 2 11- to 12-ounce frozen lobster tails
    • ¼ cup water
    • 20 littleneck clams
    • 1 tablespoon honey
    • 2 bay leaves
    • 1 cup unsalted butter
    • 1 cup white onion

Combine first 9 ingredients in large pot. Bring to boil. Reduce heat, cover, and simmer 10 minutes to allow flavors to develop. Add clams to broth in pot; increase heat and bring to boil. Cover and cook until clams open, 6 to 8 minutes. Using tongs or slotted spoon, transfer clams to large bowl (...

View full recipe at Epicurious

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