Recipe: Simmered Shellfish

Simmered Shellfish
Alt.cooking-chien/Duckie/2002

1/2 Tbs. minced garlic
1/2 cup vermouth, stock brand dry vermouth or wine
1/2 cup heavy cream
3/4 cup clam juice, fresh or canned
2/3 lb. fresh Manila clams, scrubbed clean
1/3 lb. fresh live mussels, scrubbed and debearded
1 Tbs. unsalted butter
2 Tbs. tomato, seeded and diced
2 lemon wedges
1 sprig Italian parsley for garnish

Preparation for the Glaze:

Combine the garlic and vermouth (or wine) in a saucepan, and bring to a boil. Boil for one minute while stirring to keep garlic from sticking. Add the cream and clam juice, return to a boil for 30 seconds, and then remove from heat and cool for use.

Preparation:

Place the clams and mussels in a heated sautX pan with butter and one cup of the shellfish glaze. Toss together until the shellfish starts to open - approximately two to three minutes. Remove the steamed shellfish to a heated bowl, and sprinkle with the diced tomato. Garnish with the lemon and parsley.