- 20g butter
- 1 shallot, finely chopped
- ½ cup (125ml) white wine
- ¼ cup finely chopped herbs – dill, parsley etc
- 3 Tbsp flour
- 2 Tbsp soy sauce
- 1 Tbsp seafood paste
- 175 ml seafood stock
- ¾ cup water
- 600g fresh mussels, washed and de-bearded
- 350g fresh clams, washed
- lemon juice (optional)
- salt and pepper
Selaks Sparkling Berries and Cream Rose
This is my latest super simple recipe which uses the seaweed paste (like our Kiwi marmite) you can buy at the Japanese Mart.
In Japan, they spread on toast, add to creamy mushroom sauce with pasta and has that wonderful umami quality that makes you want to lick the bowl!
The rice is cooked in seafood stock or earlier frozen “mussel water”, a few additions and then the cooked seafood and sauce on top of the rice or served in separate bowls. YUM.
Melt butter in heavy saucepan on low heat, add chopped shallot and ½ of the chopped herbs and cook low and slow.
When softened, add white wine and bring to a simmer and simmer for 3-5 mins, then sprinkle in flour. Cook this out for a few mins, taking care it doesn’t catch.
Place the soy sauce and seaweed paste in a large jug and top with hot seafood stock. Stir well.
Remove shallot pan from heat and gradually add stock and then water in stages.
Once it has thickened and smooth add the shellfish (put in clams, before mussels as they take less time to cook) and cover on medium low heat. Remove lid after 4 minutes and the mussels/clams will have opened and are ready to spoon into a serving bowl. Check seasoning.
Sprinkle the remaining herbs on top and squeeze the lemon juice (optional) over the seafood medley.
Serve with wild rice casserole.