Dungeness Crab with Clams and Mussels in Fortified Broth

Comforting and full of flavor, fortified fish fumet is the perfect way to steam/simmer crab, mussels, and clams for this shellfish feast.  All the shellfish you sacrificed to fortify the fumet really pay off here, as they turn up the flavor volume on the seafood you’re actually going to eat.

Drink Pairings: Muscadet or Clare Valley Riesling (Australia)

Ingredients: (4 Servings)
1 quart Shellfish Fortified Fish Fumet
1/2lb Live Clams,cleaned
1/2lb Live Mussels, cleaned
¼ cup Shallots, finely diced
¼ cup crisp, dry White Wine
2 Cooked Dungeness Crabs
1 Lemon
1 tbsp Fresh parsley chopped
Olive Oil

Directions:

1. Clean the crabs & crack them down the middle (How to Clean Dungeness Crabs).

2. Saute the shallots in oil in a deep pot or dutch oven.

3. When they’re fragrant, add white wine, clams and mussels.

4. Cook the alcohol off, add the crab and the fish fumet, cover and simmer until the clams and mussels open.  Check frequently, and remove individual mussels and clams as they open so they don’t overcook.

5. Put a layer of clams and mussels in the bottom of a large bowl (for family style) or individual soup bowls.  Top with the crab (1/2 crab each).

6. Pour the hot broth over the top.  Garnish with the fresh parsley, a drizzle of olive oil and lemon halves so guests can add lemon juice as desired.

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Crab Recipes
Clam Recipes
Mussel Recipes