Thursday, September 17, 2009

Shellfish in White Wine, Butter, and Garlic

I didn't mean to go so long without posting a recipe. Really. Hopefully, this recipe will make up for it. It's super quick, can be adjusted to feed many or few, and is impressive when served at dinner parties.

Shellfish in White Wine, Butter, and Garlic

24 mussels

24 clams

1 cup 80/110 scallops

8 tbs unsalted butter, cut into one tbs pieces

1/2 cup cherry tomatoes, halved

2 1/2 cups Viognier

3 cloves of garlic, chopped

1 small white onion, chopped

1/4 cup chopped Italian parsley

1/4 cup chopped basil

1/4 tsp kosher salt

1. In a large pot over medium heat, combine the wine, onion, garlic, and salt. Simmer until the onions are slightly translucent.
2. Add the clams and mussels. Cover, raise the heat to high, and cook until they are done (5 - 7 minutes).
3. Stir in the scallops.
4. Stir in the butter until melted.
5. Remove from heat and stir in the herbs.
Serve with a crusty bread for dipping!


  1. fish + butter + garlic.... it doesn't get any better than that :)

  2. Fish + Butter + Garlic... Defo one of life's best pleasures :)

  3. welcome back, I can smell this dish all the way up here!

  4. Hey Gerry:

    Thanks for the garlic tip a while back. I have greatly improved the flavor of my recipes by removing the bitter inside.

  5. White wine and this type of shellfish just goes great together....especially with the fresh garlic.


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