Emeril's clam, oyster, mussel & potato ragout

4 servings

Ingredients

Quantity Ingredient
2.00 puff pastry sheets -; (11- by 14-inch)
¼ cup egg wash
½ tablespoon olive oil
2.00 tablespoon minced shallots
1.00 tablespoon minced garlic
½ cup fish stock
¼ cup white wine
¼ cup heavy cream
⅔ cup new potatoes; blanched
1.00 dozen shucked oysters
1.00 dozen shucked clams
1.00 dozen mussels; cleaned, debearded
1.00 tablespoon finely-chopped parsley
2.00 tablespoon unsalted butter
1 salt; to taste
1 freshly-ground black pepper; to taste
1 === garnish ===
1.00 tablespoon finely-chopped parsley and
2.00 tablespoon grated parmigiano-reggiano cheese

Directions

Preheat oven to 400 degrees. For the pastry box: Using a sharp knife, make corner slits in the top right corner and on the bottom left corner, leaving a 1-inch border. Pull the right corner to the left corner and vice versa. Place on a baking sheet and bake for 10 to 15 minutes, or until golden-brown. Now make the filling. In a saute pan heat olive oil. When the pan is smoking hot, saute the shallots and garlic for about 1 to 2 minutes. Then add the fish stock, white wine, and heavy cream. Season with salt and pepper. Bring liquid up to a boil, then reduce to a simmer. Add the potatoes, oysters, clam, and mussels. Cover pan and cook for about 4 to 5 minutes or until the liquid had reduced by half, the potatoes are tender, and the mussels have opened. Then remove from heat. Remove the boxes from the oven and divide the sauce into fourths and spoon into the boxes. Garnish with parsley and grated cheese. This recipe yields 4 appetizer servings.

Comments: The original recipe title as listed is “Emeril’s Clam, Oyster, Mussel, And Potato Ragout In Puff Pastry”.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2291 broadcast 02-05-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-27-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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