Emeril's Clam, Oyster, Mussel, And Potato Ragout

Recipe Ingredients

2		Puff pastry sheets - (11- by 14-inch)
1/4 cup	49g / 1.7oz	Egg wash
1/2 tablespoon	7.5ml	Olive oil
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
1/2 cup	118ml	Fish stock
1/4 cup	59ml	White wine
1/4 cup	59ml	Heavy cream
2/3 cup	157ml	New potatoes - blanched
1		Shucked oysters
1		Shucked clams
1		Mussels - cleaned, debearded
1 tablespoon	15ml	Finely-chopped parsley
2 tablespoons	30ml	Unsalted butter
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
1 tablespoon	15ml	Finely-chopped parsley and
2 tablespoons	30ml	Grated Parmigiano-Reggiano Cheese

Recipe Instructions

Preheat oven to 400 degrees.

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, and 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.

This recipe yields 4 appetizer servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2291 broadcast 02-05-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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