
For the shellfish I sweat down onions in butter then added garlic and herbs. After five minutes I added a combination of muscles, littleneck clams, and razor clams. Then came the steaming liquid of which you can use white wine or beer. I chose the latter and poured in a bottle of Sierra Nevada Torpedo extra IPA. Cover and steam your shellfish (if not previously frozen) until the shells open up and the muscles are a nice orange color. Using the aforementioned cream sauce recipe I substituted the shallots/stock with the steaming liquid from the shellfish. The flavor this gave to the sauce is indescribable. I ended up steaming the shellfish too long due to my focused attention on the cream sauce, so be careful. What I would suggest, since the cream sauce needs a fair amount of reduction, is to steam for 5 minutes, pour off some liquid for your sauce and get it started. That way by the time the shellfish are finished you're almost done with the sauce. We used thin spaghetti for the pasta incase anyone cared.
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