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Shellfish Ragout Catalonaise

This dish is another popular one in the South of France in the Catalon region. When I first had this it was a snail dish. Its pretty darn near impossible to get snails (for eating) in the States so I reinvented this one with clams and mussles. Actually, clams are pretty close to the consistancy and taste of snails.

Ingredients

Conversions to European measurements can be found here!

4 pounds manila clams
4 pounds mussels
1/2 pound shrimp whole
2 tablespoons olive oil
1 large yellow onion diced small
2 celery stalks diced small
3-4 large carrots diced small
4 cloves garlic diced
2 tablespoons tomato paste
1 cup fish stock
1/2 cup dry white wine
2 bay leaves
1/4 cup chopped parsley
salt and pepper

Procedure

You'll need a large pot with a tight lid. It will need to hold all the ingredients. Heat the pot over medium high heat and add the oil and when it is hot throw in the onions, celery and carrots. Let the onions cook for a few minutes then add the garlic. Once the onions start to soften push them to one side of your pot and add the tomato sauce to the freespace. Saute the tomato paste in the hot spot for a minute or two toss the onions in the tomato paste to coat. Add the broth and wine and bring them to a high boil. Once the liquids are boiling add all the clams and cook for about 5 minutes with the lid tightly sealing the pot. Then add the mussels. Place the lid on top and return the liquid to a boil as soon as possible. Shake the pot occasionally to move the clams and mussels at the bottom of the pot to the top. After about another 2 minutes check the pot to see if all the clams and mussels have opened. If they have remove them from the heat and serve with the parsley sprinkled on top.