Updated Nov 24, 2014Chatelaine
- BRING beer to boil over high in a very large pot with a tight-fitting lid. Add corn. Cover and cook until tender, about 6 min. Transfer corn with a slotted spoon to a medium bowl and cover tightly with foil. Add clams and mussels to pot. Cook, covered, until all shells have all opened, 6 to 8 min. Transfer clams and mussels to a large bowl and cover with foil. Add kielbasa and butter to the broth and stir until butter has melted completely. Pour broth over clams and mussels. Serve corn alongside.
Prep Tip: The mussels and clams you buy at the fishmonger or supermarket are usually cleaned. Remove any strings of beard by pulling them off with your fingers or a bread knife. Tap any open shells on the counter and if they don’t close within a few seconds, discard.
Cooking tip: Discard any mussels or clams that are still closed after steaming.
NutritionCalories 320, Protein 26 g, Carbohydrates 29 g, Fat 11 g, Fibre 2 g, Sodium 588 mg.
Château Gaudrelle Clos le Vigneau Vouvray, France, $19
This dry chenin blanc from France’s Loire Valley is sure to romance any shellfish. It’s a model of refinement; a classic bouquet of white blossoms sits wonderfully with an invigorating, assertive mouth feel.
Couly-Dutheil La Coulée Automnale Chinon, France, $16
Another from the underrated Loire Valley, this cabernet franc is a gem. With a wonderfully evocative nose of violets and hederow fruit, its supple structure makes a surprisingly good foil for this month’s Stovetop Clambake.