Recipe of the Week: Roasted Pepper Mussel and Clam Steamer
Seafood comforts.
As the weather gets cooler, and we look to fuzzy blankets, wool sweaters, and hygge-inspired candles to keep us cozy, there’s no greater comfort than an easy-to-make hot meal. Chef Tommy Shorthouse from Vancouver’s Fanny Bay Oyster Bar has provided a comforting recipe made with clams, roasted pepper, and chorizo to bring some warmth to the season.
A lighter seafood alternative—especially compared to other dishes that require lots of preparation—this mussel and clam steamer carries flavours great for autumnal weather and pairs well with wine.
For this recipe, Shorthouse was inspired by Spain, he and emphasizes that the fennel and chorizo pairing has an evenly balanced taste. The heat that comes from the chorizo works wonders in colder weather. “A few simple, but quality ingredients go a long way,” Shorthouse says.
Roasted Pepper Mussel and Clam Steamer with Chorizo
Serves 2.
Ingredients
2 tablespoons extra virgin olive oil
4 cloves garlic, chopped finely
½ bulb fennel, shaved or sliced thin
1 large shallot, chopped finely
3 ½ ounces cured mild chorizo, sliced in thin half-moons
1 1/2 pounds Manila clams or Totten Inlet mussels, rinsed and cleaned
2 ounces preroasted and cut red peppers
3 ounces of Pernod or sweet white wine
¼ bunch parsley, chopped fine
Method
Place a large sautée pan on the stovetop over medium heat and add olive oil.
When oil is hot, add chopped garlic, shaved fennel, chopped shallot, and sliced chorizo to sweat
Add rinsed and cleaned shellfish, and cut roasted peppers.
Add the Pernod or wine.
Cover with a lid and steam the shellfish until the mussels/clams are open.
Carefully pour the shellfish with the broth into a large serving bowl or dish.
Top with chopped parsley and enjoy with warm bread or steamed rice.
