|1 Tbsp of butter|
|1 medium onion, finely chopped|
|2 garlic cloves, crushed|
|1 Tbsp of branded black bean sauce|
|2 Tbsp soy sauce|
|3 tbsp of maple syrup|
|1 pound of baby potatoes|
|3-4 ears of corn|
|1 pound of burgundy disgorged in water with 1 Tbsp of sambal oelek|
|1 pound of clams of your choice disgorged in water and 1 CAT of salt|
|1 pound of disgorged snails in 1 Tbsp of sambal oelek|
|1 pound of mussels|
|1 pound of shrimp|
|Enough water to cover it all|
|1 handful of chopped parsley|
1- Soak the seashells in water with the appropriate condiment for at least 20 minutes so that they loosen from their sand.
2- In a very large pot, put on medium heat and add the butter. Sauté the onions and garlic. Add the sauces and mix well with the syrup.
3- Add in order to the cauldron: the potatoes, corn, bourgots, clams, snails, mussels and shrimps.
4- Cover the pot with just enough water to cover everything. Cook at a full broth and reduce the heat and continue cooking over low heat.
5- After 5 minutes, remove the prawns and the mussels already open. Reserve them on a very large plate.
6- After 15 minutes, remove the clams that have opened. Put them on the plate.
7- After 20 minutes, remove the snails and burgundy. Put them on the plate.
8- Check the corn and the potatoes and remove them when they are ready. Put them on the plate.
9- Filter the broth and serve it to soak the bread.
10- Serve everything on a large plate to share.
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