|Mixed seafood||4 Dozen (oysters, clams, mussels)|
|Butter/Margarine /oil||1⁄4 Cup (4 tbs)|
|Sliced onions||2 , chopped|
|Dried minced garlic||1 Teaspoon|
|Chicken bouillon cubes||3 , crumbled|
|Water||3 Cup (48 tbs)|
|Dry white wine/Water||1⁄2 Cup (8 tbs)|
|Thin lemon slices||2 (optional)|
Scrub oysters, clams and mussels .
In a deep heavy Dutch oven, stockpot or old-fashioned braising kettle, brown onions in butter until golden.
Stir in remaining ingredients and simmer 5 or 6 minutes to extract flavors.
Discard lemon slices.
Pile in the shellfish and cover.
Steam cook 15 minutes or until shells open.
Lift out serving amounts of shellfish onto plates with a slotted spoon or tongs.
Pass lemon wedges or cups of Maitre d'Hotel Butter, crusty bread and crunchy raw vegetable sticks.
Ladle the broth in which shellfish was steamed into cups for soup.
Serving size: Complete recipe
Calories 636 Calories from Fat 404
% Daily Value*
Total Fat 46 g70.7%
Saturated Fat 29 g145.1%
Trans Fat 0 g
Cholesterol 121 mg40.3%
Sodium 3210.6 mg133.8%
Total Carbohydrates 34 g11.5%
Dietary Fiber 5.2 g20.9%
Sugars 12.9 g
Protein 4 g8.1%
Vitamin A 28.3% Vitamin C 47.9%
Calcium 10.2% Iron 5.9%
*Based on a 2000 Calorie diet