Mussels, Clams, & Shrimp Mariniere & Nightlights

Feb 28, 2012

“I have an idea,” says the 4-year-old.  “I could go back inside you where I lived before I was born.  But this time, I would like a nightlight.”


PS Yes, the kids asked to have this for dinner.  They ate it and loved it…until the very end when my daughter began examining each bite and second-guessing the odd bits and pieces and shellfish parts.  Probably better to be in the dark about some things.

Mussels, Clams, & Shrimp Mariniere

1 lb mussels

1 lb clams

1 lb shrimp, deveined, detailed

6 tbsp salted butter

1 cup finely diced onion

1 cup finely diced carrot

1 cup finely diced celery

1 shallot, finely diced

2 cloves garlic, sliced

1/3 cup white wine

1 1/2 cups vegetable stock

splash cream

crusty bread for dipping

Wash mussels and clams well in cold water, removing any barnacles or threads. In a very large pan or pot, melt butter and add all vegetables. Add wine and stock and when about to boil, add mussels and clams, and cover well. Steam for about 4-5 minutes. At minute 3, add the shrimp and stir once, then replace cover. When just cooked (minute 5), ladle into shallow bowls and serve with splash of cream and bread. DISCARD ANY MUSSELS OR CLAMS THAT HAVE NOT OPENED after steaming.

1 comment

  1. Celia
    March 3, 2012

    Your children have very sophisticated palates, Em! I’ve got eight sourdough ciabattas on the rise, what time can you come over with the seafood? 🙂