Shrimp, Scallops, Clams, Mussels and Potatoes Steamed in Belgian-style Ale

This Is The Finished Dish Of Steamers

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Ingredients

• 1 dozen steamer clams
• 1 lb. (454 gr.) large shrimp
• 8 sea scallops
• 1 1/2 lb. (681 gr.) mussels

• 2-3 tablespoons (30-45 ml.) butter (I usually halve the butter and

  make up with vegetable oil)

• 1 medium shallot, minced

• 2 cloves garlic, minced

• 4 oz. (113 gr.) mushrooms, chopped

• 1 lb. (454 gr.) Yukon gold or other firm potatoes, peeled and cut

  into bite-size pieces

• 2-3 12 oz. (360 ml.) bottles of Belgian-style white ale

• Salt and fresh ground pepper to taste

• A generous handful of roughly chopped Italian parsley for garnish

Directions

1. Melt butter in a heavy pan or Dutch oven large enough to hold all ingredients

   and gently sauté shallots over medium to medium high-heat until translucent.

   Add the garlic a few minutes before adding the mushrooms.

2. Add mushrooms, lower heat slightly, and continue cooking until mushrooms

   give off their water. Stir mixture frequently. (mushrooms are full of water and

   will release it when sautéed. Look for this as a signal to continue.)

3. Add potatoes and continue cooking for 10 – 12 minutes longer.

4. Add the ale, cover and allow all to steam for another 5-10 minutes.

   Test the doneness of potatoes from time to time with a fork.

5. When potatoes are almost cooked, add clams, cover and steam for 1-2 minutes.

6. Add shrimp, steam a moment, then add scallops, steam for a moment and

   finally add the mussels and steam until the clams and mussels are open.

   Discard any unopened clams or mussels.

7. Season with salt and fresh ground pepper.

8. Remove all to a large serving bowl and sprinkle generously with fresh

   chopped Italian parsley.

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*Feel free to adjust the amounts of shellfish to suit your needs, these amounts are not

cast in stone. You do want enough ale to make it soupy so you can sop up the tasty

liquid with some crusty bread.*

bon appetit