Mixed Shellfish Pot-au-Feu

Course Appetizers Total Time Under 1h

Ingredients in this Recipe

1 cup dry white wine
12 cultivated mussels
12 littleneck clams
12 oysters
2 shallots, finely chopped
4 tablespoons unsalted butter (optional)
8 large shrimp, preferably with heads, heads left on, bodies peeled (peeling optional)
Freshly ground pepper
Salt
Slices of French bread, toasted
¼ cup finely chopped parsley leaves
½ pound sea scallops, 1 large or 2 small per person
¾ cup fish broth or water

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