Coquillade de la baie de Somme with Herb Butter Sauce

Ingredients

• 500g (1.1 lb) mixed seashells (mussels, clams, scallops) 500g (1.1 lb) mixed seashells (mussels, clams, scallops)
• 2 tablespoons butter 2 tablespoons butter
• 1 shallot, finely chopped 1 shallot, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh chives, chopped 1 tablespoon fresh chives, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 6g)
• Carbohydrates: 8g (Sugar: 1g)
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the seashells thoroughly under cold water to remove any grit or sand.
2. 2.
   In a large pot, melt the butter over medium heat. Add the shallot and garlic, and sauté until translucent.
3. 3.
   Add the seashells to the pot and pour in the white wine. Cook for 2-3 minutes until the wine has reduced slightly.
4. 4.
   Pour in the fish or vegetable broth and bring to a simmer. Cover the pot and cook for 5-7 minutes, or until the seashells have opened.
5. 5.
   Remove the seashells from the pot using a slotted spoon and set aside. Discard any unopened shells.
6. 6.
   Increase the heat to high and reduce the cooking liquid by half.
7. 7.
   Stir in the chopped parsley and chives, and season with salt and pepper to taste.
8. 8.
   Return the seashells to the pot and toss gently to coat them in the herb butter sauce.
9. 9.
   Serve the Coquillade de la baie de Somme hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Seashells — Ensure that the seashells are fresh and properly cleaned before cooking. Discard any shells that are cracked or do not open during cooking.

Tips & Tricks

• For a richer flavor, add a splash of cream to the herb butter sauce.
• Serve the Coquillade de la baie de Somme with crusty French bread to soak up the delicious sauce.
• Experiment with different herbs such as tarragon or thyme to customize the flavor profile.

Serving advice

Serve the Coquillade de la baie de Somme in shallow bowls, allowing guests to enjoy the seashells and the flavorful herb butter sauce. Accompany the dish with a side of crusty French bread and a fresh green salad.

Presentation advice

Garnish the Coquillade de la baie de Somme with a sprinkle of fresh herbs, such as parsley or chives, to add a pop of color. Serve it in elegant shallow bowls to showcase the beautiful seashells and the vibrant herb butter sauce.