To serve this dish as a main course for eight, double the recipe over two pots and throw some warm baguettes on the table.
Ingredients
8 small or 4 large servings
- 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 ( Kelp ) or 1 toasted nori sheet ( dried edible seaweed sheets )
- 1 bay leaf
- 1 12-ounce bottle stout
- 5 pounds littleneck clams and/or mussels, scrubbed, mussels debearded
- Kosher salt, freshly ground pepper
Preparation
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Heat oil in a large wide pot over high.
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Cook onion, stirring occasionally, until edges are blackened, 6–8 minutes.
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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.
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Add shellfish; cover pot.
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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.
This Recipe Is Published Here
bon appetit
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