Seafood in Stout
Updated Oct. 16, 2023
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½tablespoons unsalted butter
- 1½cup finely chopped leeks, no green
- 11-inch piece peeled ginger, slivered
- 2cloves garlic, sliced
- 16littleneck clams, scrubbed
- 20mussels, scrubbed and debearded
- 12large shrimp, peeled
- 12ounces stout
- 8oysters, scrubbed
- ½cup heavy cream
- 1tablespoon lemon juice
- 1tablespoon soy sauce
- ½pound calamari, sliced thin
- Freshly ground black pepper
Nutritional analysis per serving (4 servings)
468 calories; 21 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 41 grams protein; 1039 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt butter in a heavy 4-quart sauté pan or casserole over medium heat. Add leeks, ginger and garlic and sauté until soft. Add clams, mussels and shrimp, toss briefly. Add stout. Bring to a simmer, place oysters, rounded side down, on top, cover and steam until all shells open, about 15 minutes.
- Step 2
Remove oysters to a bowl. Use slotted spoon to remove rest of seafood to a large, shallow serving bowl. Add cream, lemon juice, soy sauce and calamari to pan and bring to a simmer. Season with pepper. Pour over shellfish in serving bowl. Remove flat shell from oysters and arrange oysters, in rounded shells, on top. Serve.
Private Notes
Comments
Hadn't used this for many years but did again last weekend. Great success. Worked well with a Belgian beer. Used as serving bowl which kept the shell fish warm in a 200 degree oven while I cooked the calamari and cream sauce. PS, the oysters add little other than effect.
Maybe there is stout and stout but for us it was far too bitter and interfered with the taste of the shellfish rather than enhancing it. However the method works and the shellfish mixture is great.
Hadn't used this for many years but did again last weekend. Great success. Worked well with a Belgian beer. Used as serving bowl which kept the shell fish warm in a 200 degree oven while I cooked the calamari and cream sauce. PS, the oysters add little other than effect.