Shellfish and potatoes à la marinière

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Ingredients (4 servings)
  • 750 g Bouchot mussels
  • 750 g cockles
  • 750 g Palourde clams
  • a handful razor clams
  • 600 g baby new potatoes
  • coarse salt
  • 2 shallots
  • 1 fennel bulb
  • 4 garlic cloves
  • a bunch parsley
  • 2 tablespoons olive oil
  • 20 g butter
  • a glass dry white wine
  • freshly ground black pepper

Instructions

Wash 750 g of Bouchot mussels, 750 g of cockles, 750 g of Palourde clams and a handful of razor clams in several changes of fresh water, remove any whose shell is damaged or open.

Rub 600 g of baby new potatoes with coarse salt to take off their skin, rinse and cook in salted water for about 15 minutes.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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