Emeril's Clam, Oyster, Mussel, And Potato Ragout In Puff
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Emeril's Clam, Oyster, Mussel, And Potato Ragout In Puff
  Potato    Clams    Oysters    Mussels  
Last updated 6/12/2012 1:00:03 AM. Recipe ID 23093. Report a problem with this recipe.
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      Title: E.'s clam, oyster, mussel, and potato ragout in puff
 Categories: E.
      Yield: 4 Servings
 
      2    (11 x 14-inch) puff pastry
           Sheets
    1/4 c  Egg wash
    1/2 tb Olive oil
      2 tb Minced shallots
      1 tb Minced garlic
    1/2 c  Fish stock
    1/4 c  White wine
    1/4 c  Heavy cream
    2/3 c  New potatoes, blanched
      1    Dozen shucked oysters
      1    Dozen shucked clams
      1    Dozen shucked mussels
      1 tb Finely chopped parsley
      2 tb Unsalted butter
           Salt and pepper
           Garnish: 1 tablespoon finely
           Chopped parsley and
      2 tb Grated Parmigiano-Reggiano
           Cheese
 
  Preheat oven to 400/F. For the pastry box: Using a sharp knife, make
  corner slits in the top right corner and on the bottom left corner,
  leaving a 1-inch border. Pull the right corner to the left corner and
  vice versa. Place on a baking sheet and bake for 10 to 15 minutes, or
  until golden brown. Now make the filling. In a saute pan heat olive
  oil. When the pan is smoking hot, saute the shallots and garlic for
  about 1 to 2 minutes. Then add the fish stock, white wine, and heavy
  cream. Season with salt and pepper. Bring liquid up to a boil, then
  reduce to a simmer. Add the potatoes, oysters, clam, mussels. Cover
  pan and cook for about 4 to 5 minutes or until the liquid had reduced
  by half, the potatoes are tender, and the mussels have opened. Then
  remove from heat. Remove the boxes from the oven and divide the sauce
  into fourths and spoon into the boxes. Garnish with parsley and
  grated cheese.
  
  Yield: 4 appetizer servings
  




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Recipe ID 23093 (Apr 03, 2005)

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