Fricassee of Shellfish Recipe

Name: Fricassee of Shellfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter at room temperature; 1 clove garlic peeled and minced; 2 tablespoons finely chopped Italian parsley; 1/2 shallot peeled and minced; 4 tablespoons white wine; 1 teaspoon kosher salt plus some to taste; Freshly ground pepper to taste; 2 medium-size fresh tomatoes, coarsely chopped; 1 1/4 pounds mussels; 32 littleneck clams; 32 Manila clams; 1/2 cup heavy cream; 12 shucked oysters Juice of half a lemon; Juice of half a lemon

Servings: persons

2 tablespoons unsalted butter at room temperature
1 clove garlic peeled and minced
2 tablespoons finely chopped Italian parsley
1/2 shallot peeled and minced
4 tablespoons white wine
1 teaspoon kosher salt plus some to taste
Freshly ground pepper to taste
2 medium-size fresh tomatoes, coarsely chopped
1 1/4 pounds mussels
32 littleneck clams
32 Manila clams
1/2 cup heavy cream
12 shucked oysters Juice of half a lemon
Juice of half a lemon

1
In a small bowl, cream the butter with the garlic, 2 teaspoons of parsley, the shallot, 2 tablespoons of wine, 1 teaspoon of salt and pepper to taste.
2
Set aside.
3
Puree the tomatoes in a food processor.
4
Pass through a fine sieve or fine screen of a food mill.
5
There should be about 1 cup of liquid.
6
Just before serving, bring 1 cup of water to a boil in a large stockpot.
7
Add the mussels and clams, cover and steam until the shellfish open.
8
Meanwhile, in a medium saucepan, bring the tomato liquid to a boil and add the heavy cream and remaining 2 tablespoons of wine.
9
Simmer for 4 minutes.
10
Whisk in the butter mixture.
11
Turn the heat to low and warm the oysters in the sauce.
12
Strain the shellfish cooking liquid and add 1 cup to the tomato mixture, discarding the rest.
13
Divide the shellfish among 4 large bowls.
14
Remove the oysters from the sauce and add them to the bowls.
15
Stir the lemon juice into the sauce and season with salt and pepper.
16
Pour the sauce over the shellfish and sprinkle the bowls with the remaining parsley.
17
Serve immediately.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons unsalted butter at room temperature, 1 clove garlic peeled and minced, 2 tablespoons finely chopped Italian parsley, 1/2 shallot peeled and minced, and more.

Yes, Fricassee of Shellfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fricassee of Shellfish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions