How to Cook Shellfish Nage

How to Cook Shellfish Nage

Serves: 4

Preparation time: 20 mins

Cooking time: 1 hour

Ingredients needed to make Shellfish Nage:

  • 14 oz mussels, cleaned and debearded
  • 12 cooked langoustines, shelled and chopped
  • 14 oz clams, rinsed
  • 3 scallops, cleaned and roe removed
  • 1 cooked lobster, meat removed, shells chopped and reserved
  • 3 handful sea purslane, blanched
  • 8 asparagus spears, trimmed
  • 1 carrot, roughly chopped
  • 12 baby carrots, trimmed
  • 1 onion, roughly chopped
  • 8 baby turnips, trimmed and halved longitudinally
  • 3 tbsp fresh chervil, chopped
  • 4 fresh thyme sprigs
  • 3 fl oz white wine
  • 3 oz butter
  • 1 tbsp tomato puree
  • 2 ½ fl oz double cream
  • 10 fl oz chicken stock
  • ¼ tsp cayenne pepper
  • Salt and freshly ground black pepper to taste

Cooking instructions for Shellfish Nage:

  • Add half of the butter into a large skillet and melt it over moderate heat until it foams.
  • Throw in the carrot, onion as well as thyme into it and sauté for 2-3 minutes, stirring often, until they soften but doesn’t change colour.
  • Toss the langoustine shells as well as lobster into the mixture and stir them into the mixture along with tomato puree and a dash of cayenne pepper until mixed properly.
  • Cook for a minute and stir in a splash of white wine.
  • Flambé it and wait until the flames subside and the alcohol is cooked off.
  • Pour in the chicken stock and continue to cook the mixture until it starts boiling.
  • Bring it down to a simmer and cook further for 8 minutes before transferring it into a food processor.
  • Pulse the mixture into a smooth puree and pass it through a fine sieve to smooth it out further.
  • Beat in the cream, along with a dash of salt as well as freshly ground black pepper until well combined and return the mixture back into the saucepan.
  • Drop in the mussels plus clams and give them a nice stir to coat well with the strained puree.
  • Cook for a couple of minutes or until the shells open and get rid of those which remain closed.
  • Bring a pot of water to a boil and drop in the baby carrots as well as turnips.
  • Cook them for 2 minutes and through in the asparagus before continuing to boil for another minute.
  • Drain them out into a colander and dab them with paper towels to blot dry.
  • Melt rest of the butter in a skillet and stir fry the scallops, langoustine as well as lobster meat for 4-5 minutes.
  • Ladle the prepared soup into a bowl and scatter the stir fried mixture on top of each serving.
  • Top it up with the boiled veggies and sprinkle the chervil as well as sea purslane over them.
  • Serve warm.

Image credit: Wikimedia Commons

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