Recipe: Shellfish in Lemon Cream

 Thanks to all of our friends who joined us for dinner last night!  We hope you had as much fun as we, and from the state of kitchen and patio afterward, we think you did...

We have had several requests for the recipe for the show-stopping entree of the evening, so here it is.  It is by far my favorite dish that Tim cooks for me, and is adapted from a Martha Stewart Living recipe.  Please be warned that this recipe is DOUBLED to serve 12 people.  Just halve the ingredients for a smaller party.  Either way, you're going to need a big pot, a few bottles of good wine, and the company of friends.

Shellfish in Lemon Cream

(party version)

 4 tbsp  unsalted butter, softened

6 tbsp  minced garlic

2 tbsp  minced green onions

5 tbsp  finely chopped fresh parsley

4 tsp    freshly squeezed lemon juice

2          15 oz cans diced tomatoes

1          lemon

2 lbs mussels

2 lbs clams

1 cup white wine

1 ½ cups heavy cream

 In a bowl, stir butter, 2 tbsp garlic, green onion, 2 tbsp parsley, lemon juice, and salt and pepper to taste; set aside.

Cut lemon into wedges and remove seeds.

Scrub mussels and clams and remove beards.

In a heavy sauce pan, melt butter mixture over moderate heat.  Add lemon wedges and remaining garlic and cook, stirring, 30 seconds.  Add shellfish and cook, stirring, 1 minute.  Add wine, cream, and salt and pepper to taste; simmer, covered until mussels are opened (about 5 minutes).  Discard any mussels or clams that haven't opened.  Stir in diced tomatoes and remaining parsley. Garnish with diced, seeded tomato and finely chopped parsley.