Author Notes
Versatile and quite quick, this is great for dinner in a pinch. Packs flavor in a variety of ways! —mtlabor
Ingredients
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1 pound
mixed shellfish (like clams, mussels, and rock shrimp)
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2 cups
chardonnay
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2
red bell peppers, seeded and cut into thin strips
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2 tablespoons
shallots, diced
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3 tablespoons
unsalted butter
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1 teaspoon
garlic powder
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2 tablespoons
Pernod
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salt and pepper to taste
Directions
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Heat a dutch oven on the stove under medium high heat. Add the shellfish mixture, wine, bell peppers, shallots, lemon juice, butter, Pernod, garlic powder, salt, and pepper.
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Cover and steam until the clams and mussels open. About 10 minutes or so. Discard any of the unopened shells.
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Serve with crispy baguette slices and jasmine rice.
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