Shellfish and potatoes a la mariniere recipe

1. 1

   Wash 750 g of Bouchot mussels, 750 g of cockles, 750 g of Palourde clams and a handful of razor clams in several changes of fresh water, remove any whose shell is damaged or open.

2. 2

   Rub 600 g of baby new potatoes with coarse salt to take off their skin, rinse and cook in salted water for about 15 minutes.

3. 3

   In the meantime, peel and mince 2 shallots and 1 fennel bulb.

4. 4

   Peel 4 garlic cloves, chop two of them and squash the other two.

5. 5

   Wash and dry a bunch of parsley and take off the leaves.

6. 6

   Sort about twenty whole leaves, chop the rest and set them all aside.

7. 7

   Heat a large flameproof casserole dish with 2 tablespoons of olive oil and 20 g of butter.

8. 8

   Add the shallots, fennel, chopped garlic and the squashed garlic cloves, and cook for 3 minutes.

9. 9

   Put all the well-drained shellfish in the casserole dish, pour in a glass of dry white wine, cover the casserole dish with a lid, turn up the heat and cook quickly for 4 to 5 minutes, stirring regularly so that all the shellfish open.

10. 10

    Take the casserole dish off the heat.

11. 11

    Lift out the shellfish and whole squashed garlic cloves with a slotted spoon, and keep warm in a dish.

12. 12

    Pour what is left in the casserole dish into the bowl of your food processor.

13. 13

    Add the chopped parsley and blend until the mixture is nice and smooth and coats the back of a spoon.

14. 14

    Pour this sauce into the casserole dish, return the shellfish and garlic cloves, drain the potatoes and add them.

15. 15

    Stir until everything is coated in the parsley sauce.

16. 16

    Add several twists of freshly ground black pepper, add the whole parsley leaves and serve straight from the casserole dish.

* Per serving · 4 servings · Values may vary.