Emeril's Clam, Oyster, Mussel, And Potato Ragout

Yield: 4 servings

2 Puff pastry sheets -; (11--by 14-inch)
1/4 c Egg wash
1/2 tb Olive oil
2 tb Minced shallots
1 tb Minced garlic
1/2 c Fish stock
1/4 c White wine
1/4 c Heavy cream
2/3 c New potatoes; blanched [150g]
1 Dozen Shucked oysters
1 Dozen Shucked clams
1 Dozen Mussels; cleaned,-debearded
1 tb Finely-chopped parsley
2 tb Unsalted butter
Salt; to taste
Freshly-ground black pepper;-to taste

=== GARNISH ===
1 tb Finely-chopped parsley and
2 tb Grated Parmigiano-Reggiano - Cheese

Preheat oven to 400 degrees. For the pastry box: Using a sharp knife, make
corner slits in the top right corner and on the bottom left corner, leaving
a 1-inch border. Pull the right corner to the left corner and vice versa.

Place on a baking sheet and bake for 10 to 15 minutes, or until
golden-brown. Now make the filling. In a saute pan heat olive oil. When the
pan is smoking hot, saute the shallots and garlic for about 1 to 2 minutes.

Then add the fish stock, white wine, and heavy cream. Season with salt and
pepper. Bring liquid up to a boil, then reduce to a simmer. Add the
potatoes, oysters, clam, and mussels. Cover pan and cook for about 4 to 5
minutes or until the liquid had reduced by half, the potatoes are tender,
and the mussels have opened. Then remove from heat. Remove the boxes from
the oven and divide the sauce into fourths and spoon into the boxes.
Garnish with parsley and grated cheese. This recipe yields 4 appetizer
servings.

Comments: The original recipe title as listed is "Emeril’s Clam, Oyster,
Mussel, And Potato Ragout In Puff Pastry".

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2291 broadcast 02-05-1997)

02-27-1997
Recipe by: Emeril Lagasse