Shellfish, Chard And Carrot Stew
- Total Time
- 45 minutes
- Rating
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Ingredients
- 2cups dry white wine
- 21½-pound lobsters
- 2pounds mussels, cleaned
- 1tablespoon olive oil
- 1cup chopped Swiss chard
- 1cup sliced shiitake mushrooms
- 1quart carrot consomme (see recipe)
- 1pound fusilli or fettuccine, cooked, drained and chilled
- ½cup fresh carrot juice
- 1cup minced fresh tomato
- 1tablespoon minced lemon rind
- 4tablespoons minced basil
- 1teaspoon salt
- ½teaspoon fresh ground black pepper
Preparation
- Step 1
Place the wine in a tall pot over high heat and bring to a boil. Add the lobsters, reduce heat to medium, cover and steam for 10 minutes. Remove the lobsters and cool. Return the lobster broth to the pot, bring to a boil, add the mussels, cover and steam to open, about 3 minutes. Strain and reserve the broth.
- Step 2
When cool enough to handle, remove the mussels and lobster meat from the shell, chop the meat coarsely and set aside.
- Step 3
In a medium pot over medium heat, warm the olive oil. Add the chard and saute briefly. Add the shiitake mushrooms and saute briefly. Add the reserved lobster-and-mussel broth and the carrot consomme and simmer for 3 minutes. Add the lobster, mussels and pasta and simmer for 2 minutes. Remove from heat.
- Step 4
Stir in carrot juice, tomato, lemon rind and basil. Adjust seasoning with salt and pepper and serve in large soup bowls.
Private Notes