Shellfish Olive Mariniére


  • 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


  1. Heat olive oil over medium-high heat in a large saucepot.
  2. Stir in mussels, clams, leeks and shallots and continue cooking for 1 minute.
  3. Pour in vermouth, cover and cook for 3-5 minutes on high until all shells have opened.
  4. Turn heat down to low and stir in California Ripe Olives, parsley, cream and butter.
  5. Season with salt and black pepper to taste.Serving suggestion: serve with crusty country bread.
Nutritional Analysis Per Serving:

Calories 375, Fat 15g, Cholesterol 127mg, Sodium 820mg, Carbohydrate 16g, Protein 43g, Calories from fat 37%.