Photo: Gregor Moser
Shellfish and Potatoes à la Marinière
14 ingredients
Makes 4 to 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
588
Calories
31g
Protein
26g
Fat
57g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/4 pounds small new or baby Yukon Gold potatoes
- 1 tablespoon kosher salt plus more
- 2 tablespoons olive oil
- 1 fennel bulb, trimmed, diced
- 2 shallots, finely chopped
- 4 garlic cloves, finely chopped
- 3/4 cup dry white wine
- 1 pound littleneck clams, scrubbed
- 1 pound mussels, scrubbed, debearded
- 1 pound cockles or small Manila clams, scrubbed
- 6-8 razor clams, scrubbed (optional)
- 1 cup (packed) flat-leaf parsley leaves, coarsely chopped, plus whole leaves for garnish
- 1 1/2 tablespoons unsalted butter
- Freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes