Clams and Mussels with an Asparagus, Pea and Broad Bean Nage

A refined seafood dish featuring scallops, clams, and mussels served with spring vegetables in a creamy white wine reduction.

Dinner Seafood Main Course Shellfish Spring Vegetables

Estimated Nutrition

Calories

546.1

kcal / serving

2184.4 kcal total

Carbs

21.2g

per serving

84.6 g total

Fat

34.6g

per serving

138.2 g total

Protein

28.7g

per serving

114.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

tbsp

Double Cream

LegumesPulses

100

Broad Beans

fresh

Liquids

150

White Wine

NutsSeeds

tbsp

Parsley

chopped, fresh

tbsp

Chervil

chopped, fresh

OilsFats

tbsp

Olive Oil

Seafood

400

Clams

scrubbed and debearded

400

Mussels

scrubbed and debearded

piece

Scallops

shelled, cleaned, roe removed

Vegetables

piece

Shallots

finely chopped

piece

Asparagus Spears

trimmed

bunch

Baby Carrots

peeled and trimmed

100

Peas

fresh

100

handful

150

cooked and cut into quarters

Method

Steam clams and mussels with half the shallots, wine, and parsley in a lidded pan for 3 minutes.

Drain shells, reserve the liquid, and remove meat from half of the shellfish.

Boil asparagus, carrots, peas, and beans for 2 minutes, adding sea vegetables for the final minute.

Reduce reserved cooking liquid with remaining shallots and butter, then thicken with cream.

Sear scallops in olive oil for 2 minutes per side and finish with a little butter.

Sauté the cooked vegetables and potatoes in the remaining butter for 2 minutes.

Plate vegetables, top with scallops, pour over sauce, and garnish with remaining shellfish and chervil.