Shellfish with Butter Broth and Honey Emulsion - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/barbara-lynch
At Menton, this dish is garnished with caviar and chive blossoms.
Ingredients
- 2 cups dry white wine
- 1 cup water
- 1 cup peeled finely chopped carrots
- 1 cup finely chopped celery
- 1 cup finely chopped white onion
- 2 bay leaves
- 2 teaspoons whole black peppercorns
- 2 teaspoons whole coriander seeds
- 8 large fresh Italian parsley sprigs
- 20 littleneck clams, scrubbed
- 30 mussels, scrubbed, debearded
- 2 11- to 12-ounce frozen lobster tails, thawed
Instructions
- Combine first 9 ingredients in large pot. Bring to boil. Reduce heat, cover, and simmer 10 minutes to allow flavors to develop. Add clams to broth in pot; increase heat and bring to boil. Cover and cook until clams open, 6 to 8 minutes. Using tongs or slotted spoon, transfer clams to large bowl (discard any that do not open). Add mussels to boiling broth in same pot; cover and cook until mussels open, 4 to 5 minutes. Using tongs or slotted spoon, transfer mussels to bowl with clams (discard any that do not open); cool slightly. Discard broth. Remove clams and mussels from shells; discard shells.
- Place lobster tails on steamer rack set in large pot filled with just enough water to reach bottom of steamer rack. Bring water to boil. Cover; steam until just cooked through, 7 to 8 minutes. Transfer lobster to bowl of ice water and cool 10 minutes. Using kitchen shears, cut shell of 1 lobster tail open and remove lobster meat from tail; discard shells. Repeat with second lobster tail. Cut meat into 1/2-inch pieces. DO AHEAD: Seafood can be cooked 4 hours ahead. Cover separately; chill.
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