Shellfish And Potatoes À La Marinière Recipe

Name: Shellfish And Potatoes À La Marinière
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds 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; 3/4 cup dry white wine; 1 pound littleneck clams, scrubbed; 1 pound mussels, scrubbed, debearded; 1 pound 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

Servings: persons

1 1/4 pounds 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
3/4 cup dry white wine
1 pound littleneck clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound 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

1
["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; puree 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."]

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 1/4 pounds small new or baby Yukon Gold potatoes, 1 tablespoon kosher salt plus more, 2 tablespoons olive oil, 1 fennel bulb, trimmed, diced, and more.

Yes, Shellfish And Potatoes À La Marinière 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.

Shellfish And Potatoes À La Marinière

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