Mussels, Clams, And Abalone Recipe

Inspect and clean

Rinse mussels and clams under cold running water. Discard any with broken shells or that do not close when tapped. Scrub shells with a brush and remove mussel beards by pulling toward the hinge. Place shellfish in the refrigerator in a bowl covered with a damp towel while you prepare other ingredients.

Abalone prep

If not pre-cleaned, detach abalone from shell, remove viscera, and rinse. Using a meat mallet or the back of a knife, gently tenderize the abalone flesh, then slice crosswise into 1/4-inch (6 mm) pieces. Pat slices dry and keep chilled until ready to cook.

Heat a large wide pot or deep skillet over medium heat. Add olive oil and 2 tablespoons of butter. When the butter foams, add the minced shallots and sliced fennel. Sauté, stirring, until softened and translucent, about 3–4 minutes.

Add the minced garlic and red pepper flakes (if using) and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Increase heat to medium-high, pour in the dry white wine, and deglaze the pan, scraping any fond from the bottom. Let the wine reduce by about half, about 2–3 minutes.

Pour in the seafood stock and bring the mixture to a gentle simmer. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Simmer 3 minutes to meld flavors.

Add the clams to the simmering broth, cover the pot, and steam until most clams open, about 4–6 minutes. Shake the pot occasionally. Using tongs or a slotted spoon, transfer opened clams to a bowl and set aside. Discard any clams that remain closed after 6–8 minutes.

Add the mussels to the pot, cover, and steam until they open, about 4–5 minutes. Transfer opened mussels to the bowl with the clams, discarding any that stay closed.

With the pot uncovered and the broth simmering, stir in the heavy cream and the remaining 1 tablespoon butter. Whisk or swirl to emulsify and slightly thicken the broth, about 1–2 minutes.

Taste the broth and adjust seasoning with the remaining salt and pepper as needed.

Reduce heat to medium-low. Add the abalone slices to the simmering broth and cook gently for 1–2 minutes — abalone cooks fast and becomes tough if overcooked. Stir gently to ensure even cooking.

Return the steamed mussels and clams to the pot to warm for 30–45 seconds. Add lemon zest and 1 tablespoon lemon juice, then stir in the chopped parsley and optional tarragon or chives.

Mount the broth by whisking in the cold cubed butter a piece at a time until incorporated and glossy. This gives the frothy, silky finish described in the menu. Adjust acidity with more lemon juice to taste (about up to 1 tablespoon).

Ladle mussels, clams, and abalone into warmed shallow bowls, spooning plenty of broth over them. Garnish with extra chopped parsley and a grind of black pepper.

Serve immediately with lemon wedges and slices of crusty bread for dipping. Encourage diners to discard any shellfish that did not open and to enjoy the frothy broth with bread.