Shore Dinner with Root Vegetables

Steaming safeguards the fresh flavor and nutrients of both shellfish and vegetables in this quick meal, which brings back memories of the shore.

  • 4 small (1/4 pound) red potatoes, peeled
  • 4 large (1/4 pound) radishes
  • 4 small (1/4 pound) carrots
  • 4 small (1/4 pound) onions
  • 1 medium-size (1/4 pound) sweet potato, peeled and quartered
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 3-ounce frozen slipper lobster tails, thawed
  • 6 littleneck clams, scrubbed
  • 6 mussels, scrubbed and beards removed
  • 2 tablespoons olive oil
  • 3 large cloves garlic, thinly sliced lengthwise
  • 2 tablespoons butter
  • 1 tablespoon finely chopped fresh parsley leaves
  • 6 lemon wedges

1. Into 8-quart saucepot, place a wire rack and add 1 1/2 inches water. Place potatoes and radishes on rack. Cover and heat water to boiling over high heat; reduce heat to low and steam vegetables 5 minutes. Add carrots, onions, sweet potato, salt, and pepper; stir to combine. Steam 5 minutes. Add lobster tails, clams, and mussels; steam 10 to 12 minutes longer or until vegetables are tender and clams and mussels have opened. Check water level and add more if necessary. If using an automatic steamer, follow directions.

2. Meanwhile, make garlic sauce: In small skillet, heat oil. Add garlic and sauté just until edges start to brown. Remove from heat and stir in butter.

3. With tongs, remove clams and mussels to serving bowl, discarding any with unopened shells. Remove vegetables and lobster tails to bowl. Drizzle garlic sauce over all. Sprinkle with parsley; serve with lemon wedges.

Nutrition information per serving — protein: 46 g; fat: 29 g; carbohydrate: 42 g; fiber: 5 g; sodium: 1,037 mg; cholesterol: 191 mg; calories: 614.


Servings per Recipe: 2

Steaming Hot's
www.homearts.com

Photograph Charles Gold

 

 

 
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