Clams Marinière
Quality Ocean International
5 pounds Quality Ocean*
New Zealand Cockles
(littleneck clams)
1 medium onion,
finely chopped
2 garlic cloves, crushed
1/2 cup fresh parsley,
finely chopped, divided
1 bay leaf (optional)
1/2 cup dry white wine
1 tablespoon butter
Freshly ground
black pepper
1/4 cup cream
Scrub clams thoroughly and place in a large saucepan
with onions, garlic, three-quarters of the parsley, and
bay leaf. Add wine and butter. Grind a little black
pepper on top.
Cover the pan tightly, bring to a boil over medium-high heat and steam until the clams open. Remove
the clams to a warm serving dish.
Strain the clam liquid and add extra pepper to taste.
Add cream and the remaining parsley. Reheat the
clam sauce, but do not boil.
Pour the sauce over the clams and serve immediately
as they are, or on a bed of rice or pasta. Clams being
naturally salty, there is no need to add salt.
Makes 4 servings.
Brands may vary by region; substitute a similar product.
Dijon Steamed Mussels with Fennel
North Coast Seafoods
2 tablespoons butter or oil
1/2 cup diced onion
1 garlic clove, chopped
1/2 fennel bulb, sliced
very thin
1 cup white wine
2 tablespoons
Dijon mustard
1 teaspoon dried tarragon
1/4 cup heavy cream
2 pounds North Coast
Seafoods* PEI mussels
Kosher salt and pepper
Crusty bread
In a large pot, melt butter over medium heat.
Add onion, garlic and fennel; sauté until soft and
translucent, about 5 minutes.
Add wine, mustard and tarragon, and bring to a boil.
Add cream and mussels, cover and steam over
high heat for about 5 minutes, or until the mussels
have opened.
Season to taste with salt and pepper. Serve in a bowl
with crusty bread. Makes 4 servings.
Brands may vary by region; substitute a similar product.
