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PACIFIC NW TREASURES FROM THE SOUND
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From
Executive Chef Jeffrey O'Brien,
Washington State Convention and Trade Center
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INGREDIENTS:
1cup minced shallots
1 tbls. chopped garlic
1 cube butter
1 cup Chardonnay
Pinch of saffron
2 lb. Manila clams
30 ea. Penn Cove mussels (5 per person, de-bearded and thoughly
washed)
3 cups heavy cream
1bunch Fresh basil chiffonade
Sea salt, cracked black pepper to taste
1 lb. diced vine ripened tomatoes
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DIRECTIONS:
Clean and de-beard mussels. Rinse clams and
mussels thoroughly. In a copper sauté pan over medium
heat, warm butter; add shallots and garlic. sauté until translucent
and carmelized on the bottom of the pan. Add pinch of saffron,
mussels and clams. Warm all ingredients and deglaze with Chardonnay.
Cover and let steep for about 5min or until the clams and
mussels open. Remove the clams and mussels and reduce one-third.
Add the cream, salt and pepper and basil. Bring to a simmer
and incorporate back the clams and mussels. Finish with the
tomatoes and taste for seasoning. Serve in a bowl, about 5
pieces of clams, 5 mussels and some of the sauce, garnish
with chiffonade basil and diced tomatoes. Finish with a basil
top.
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Return
to Archive Recipes
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"A
nice warm crusty French baguette for dipping in the sauce will make
any cold Pacific Northwest day a bit warmer. "
-
Executive Chef
Jeffrey O'Brien,
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