Shellfish and Potatoes à la Marinière

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This shellfish and potatoes à la marinière is a refined yet simple seafood dish that captures the fresh, salty essence of the coast. Featuring a medley of mussels, cockles, and clams, the recipe uses a base of dry white wine and aromatic fennel to create a sophisticated depth of flavour. The addition of tender new potatoes makes it a substantial meal, while the vibrant, blended parsley sauce provides a striking green finish that is naturally lighter than traditional cream-based stews.

As a heart-healthy option, this dish relies on unsaturated fats from olive oil and the natural nutrients found in fresh shellfish. It is an impressive choice for a weekend lunch or a light dinner party, offering a balanced combination of lean protein and complex carbohydrates. Serve this homemade seafood feast in large warmed bowls with a few sprigs of fresh parsley to brighten the table and delight your guests.

Ingredients for Shellfish and Potatoes à la Marinière

575g small new or baby Yukon Gold potatoes
1 tablespoon kosher salt plus more
2 matskedar olivolja
1 fennel bulb, trimmed, diced
2 shallots, finely chopped
4 vitlöksklyftor, finhackade
180 ml torrt vitt vin
450g littleneck clams, scrubbed
450g mussels, scrubbed, debearded
450g cockles or small Manila clams, scrubbed
6-8 razor clams, scrubbed (optional)
1 cup (packed) flat-leaf parsley leaves, coarsely chopped, plus whole leaves for garnish
1 1/2 tablespoons unsalted butter
Nymalen svartpeppar

How to make Shellfish and Potatoes à la Marinière

Place potatoes in a medium saucepan. Add cold water to cover by 2". Add 1 tablespoon salt. Bring to a boil; reduce heat to low and simmer until potatoes are tender, about 15 minutes. Drain; set aside.

Meanwhile, heat oil in a large pot over medium heat. Add fennel, shallots, and garlic and cook, stirring often, until soft and fragrant, about 5 minutes. Remove pot from heat; add wine. Return pot to heat; increase heat to high, add littleneck clams, cover, and cook for 1 minute. Add mussels, cockles, razor clams (if using), and potatoes. Cover; cook until all shellfish have opened (discard any that do not open), 4-5 minutes longer.

Using a slotted spoon, transfer shellfish and potatoes to a warm bowl and transfer any remaining vegetables from pot to a blender. Pour liquid from pot into blender, leaving any sediment behind. Add 1 cup parsley and butter to blender; purée on high until sauce is bright green and thickened, about 2 minutes. Season to taste with salt and pepper. Pour over shellfish; stir to coat. Garnish with whole parsley leaves.

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