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Bon Appétit

Stout-Steamed Shellfish with Charred Onions

Image may contain Animal Seafood Food Sea Life Lobster Invertebrate Seashell Clam and Meal
Photo by Kamil Bialous

To serve this dish as a main course for eight, double the recipe over two pots and throw some warm baguettes on the table.

Recipe information

  • Yield

    8 small or 4 large servings

Ingredients

2 tablespoons grapeseed or vegetable oil
1 large onion, thinly sliced into rings
6 tablespoons unsalted butter
1 head of garlic, halved crosswise
5 sprigs thyme
1 (4-inch) piece kombu or 1 toasted nori sheet
1 bay leaf
1 (12-ounce) bottle stout
5 pounds littleneck clams and/or mussels, scrubbed, mussels debearded
Kosher salt, freshly ground pepper

Preparation

  1. Heat oil in a large wide pot over high. Cook onion, stirring occasionally, until edges are blackened, 6–8 minutes. Let pot cool slightly, then add butter, garlic, arranging cut side down, and thyme and cook over low heat until garlic is golden and fragrant, about 3 minutes. Add kombu, bay leaf, and stout and increase heat to medium-high. Add shellfish; cover pot. Cook, shaking pot often and transferring shellfish to a large bowl as they open, until all the shellfish are open, 5–8 minutes. Discard any that don’t open. Season cooking broth with salt and pepper. Divide shellfish among bowls; ladle broth over.

TagsBeerAlcoholBeveragesClamShellfishSeafoodMainStarterDinnerNut FreeQuickSimmerBon Appétit

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