Seafood cassoulet

Yield: 6 servings

Measure Ingredient
1 pounds White Navy Beans; soaked
1 pounds Andouille Sausage
1 tablespoon Ground Coriander
2 teaspoons Ground Cumin
1 teaspoon Ground Ginger
1 teaspoon Dried Mustard
4 \N Sprigs Dill; tied with
4 \N Sprigs Parsley
1 large Leek; white part only, cleaned and sliced
¼ cup Olive Oil
4 \N Cloves Garlic; finely sliced
½ cup White Wine
12 \N Cherrystone Clams; scrubbed
2 pounds Mussels; scrubbed and debearded
1 \N Lemon; halved and seeded
½ pounds Large Shrimp; unshelled and cleaned
½ pounds Sea Scallops; cleaned

Bring 2 quarts water to a boil; add beans, sausage, spices mustard, dill, and parsley. Cook until beans are tender, about 55 minutes.

Remove beans and sausage, strain liquid; set aside. Saute leek in oil 1 minute; add garlic, cook 1 minute. Season to taste with salt and pepper. Add wine and clams. Cover and steam 10 minutes until clams open. Remove, discarding shells. Pour any shell liquid back into pot.

Add mussels, cover and cook 3 minutes until opened. Set aside with clams; discard shells. Remove leeks and garlic from cooking liquid; set aside. Strain liquid and combine with seafood liquid; reduce to ½ cup. Stir into beans along with leeks, garlic and lemon juice.

Cut sausage into ¾" slices. Toss shrimp and scallops with other shellfish. Layer ⅓ beans in a 2½ quart casserole. Add half the seafood and sausage, another third of the beans, the remaining seafood and beans. Cover and bake at 325øF for 1 ½ hours.

Per Serving: 732 calories, 46 g protein, 53 g carbohydrate, 56 g fat, 11 g saturated fat, 146 mg cholesterol, 736 mg sodium, 5 g fiber.

Source: San Francisco Chronicle Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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