Friday, September 9, 2016
This recipe is adapted from a brilliant idea that we saw on an America's Test Kitchen episode. Prep time is minimal (10 minutes if you are moving slowly). Cook time is short (20-25 minutes) and the results are outstanding. You do need a tall, skinny stock pot, however. It needs to be skinny so the steam can permeate easily all the way through. Ours is an 8qt - sometimes called a pasta pot. Yes there is no liquid added.
1lb Kilebasa sausage - cut into 1/2" thick rounds
2 lbs mussels
3 lbs little-neck clams
2 lbs small red potatoes cut into 1" pieces
6 ears corn, outer leaves trimmed and cut in halves
salt/pepper as needed
Place the kielbasa rounds in a single layer in the bottom of the cold pot. Wrap the mussels and clams in cheesecloth, and tie to make a bag. It makes then easier to remove when all is done. Put the cheesecloth bag on top of the kielbasa. Put the potatoes on top of the bag of mussels/clams. Put the corn halves on next.
Cover the pot with its own lid. Place the pot on medium heat and cook for about 25 minutes. Check the doneness of the potatoes at about 22 minutes. When the potatoes are cooked the dish is ready.
To serve, place the corn on a large platter, and then spread the potatoes, shellfish and sausage all around. Strain the liquid to remove any grit and serve separately.
We served it with a Spier Sauvignon Blanc, and home made, crusty bread.
This dish works because the hot air rising from the browning of the sausage hits the shellfish causing them to open slightly and drop their liquid. The liquid turns to steam cooking the potatoes and corn.