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Shellfish Steaming Sauce Recipe

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This recipe for Shellfish Steaming Sauce is from Michael's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. butter
1/3 c. white wine
3 cloves garlic
1/4 tsp. fresh rosemary, stems removed, chopped
3 lemons, sliced
enough water to steam shellfish, about a cup or two
1 c. salt, divided in thirds
1-2 lbs clams or mussels
Directions:
Directions:
Check shellfish for cracked or open shells and discard any. Mix 1/3c. salt and 1 gallon cold water, soak remaining shellfish for 20 minutes to give them time to open and knock their sand out. Repeat two more times.
Add all ingredients except shellfish to a pan big enough to hold all the shellfish and bring to a boil.
Add shellfish and steam covered, boiling lightly until shellfish open. Remove from heat and discard any that did not open.
Place shellfish in a bowl and ladle sauce into cups for dipping.
Note: Sauce can be boiled further to enhance flavor if desired.
Number Of Servings:
Number Of Servings:
2

 

 

 

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