Stout-Steamed Shellfish with Charred Onions

Ingredients for Stout-Steamed Shellfish with Charred Onions

• 2 tablespoons grapeseed or vegetable oil

• 1 large onion, thinly sliced into rings

• 6 tablespoons unsalted butter

• 1 head of garlic, halved crosswise

• 5 sprigs thyme

• 1 (4-inch) piece kombu or 1 toasted nori sheet

• 1 bay leaf

• 1 (350g) bottle stout

• 2.3kg littleneck clams and/or mussels, scrubbed, mussels debearded

• Kosher salt, freshly ground pepper

How to make Stout-Steamed Shellfish with Charred Onions

Heat oil in a large wide pot over high. Cook onion, stirring occasionally, until edges are blackened, 6–8 minutes. Let pot cool slightly, then add butter, garlic, arranging cut side down, and thyme and cook over low heat until garlic is golden and fragrant, about 3 minutes. Add kombu, bay leaf, and stout and increase heat to medium-high. Add shellfish; cover pot. Cook, shaking pot often and transferring shellfish to a large bowl as they open, until all the shellfish are open, 5–8 minutes. Discard any that don’t open. Season cooking broth with salt and pepper. Divide shellfish among bowls; ladle broth over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.