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Simply Steamed Shellfish
The name says it all. And while easy to prepare this dish provides a light alternative to heavier seafood dishes. The shape of the Bouillabaisse pot lets the seafood steam in its own juices with the white wine. It is delicious served with pasta lightly tossed with olive oil (or try buttered rice, orzo, or couscous.)
Serves 4
Ingredients:
8 hard-shell clams, cherrystones or little necks
30 large mussels
1 pound medium shrimp, shelled and deveined
1 pound sea scallops
1 onion, coarsely chopped
1 cup of chopped fresh Italian flat-leaf parsley
1 cup dry white wine or vermouth
Directions:
Scrub clams and place in cold water to cover for at least one hour before cooking.
Check clams and mussels and discard any that are cracked or not tightly closed.
Scrub mussels thoroughly under cold water discarding fiber like beards.
Preheat oven to 400° F.
Put all shellfish in the Bouillabaisse pot; cover with onions and parsley; pour wine or vermouth over the top.
Cover with lid and cook for 15 to 20 minutes or until clams and mussels open, scallops become opaque and shrimp become pink.
Serve directly from the pot in shallow soup plates as it is or over a starch (see above.)
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