Shellfish Olive Mariniére
- Serves 4
Ingredients
-
Ingredients
- 2 teaspoons olive oil
- 1 pound mussels, debearded and scrubbed
- 2 pounds clams, scrubbed and purged
- 1 cup leeks, diced
- 1/4 cup minced shallots
- 3/4 cup dry vermouth
- 3/4 cup California Black Ripe Olives, halved
- 1/4 cup chopped parsley
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- Salt and black pepper to taste
Directions
- Heat olive oil over medium-high heat in a large saucepot.
- Stir in mussels, clams, leeks and shallots and continue cooking for 1 minute.
- Pour in vermouth, cover and cook for 3-5 minutes on high until all shells have opened.
- Turn heat down to low and stir in California Ripe Olives, parsley, cream and butter.
- Season with salt and black pepper to taste.Serving suggestion: serve with crusty country bread.