Shellfish and potatoes à la marinière

New recipe

Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
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


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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

Other recipes by Alain Ducasse