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 (12-ounce) bottle stout', '5 pounds littleneck clams and/or mussels, scrubbed, mussels debearded', 'Kosher salt', 'freshly ground pepper']
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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.