Mussel and Clam Bake
7,6 / 10
Cook the mussels, clams, and shrimp with the white wine, in a large, covered saucepan set over a moderate heat. Drain and discard any un-opened mussel or clam shells. Strain the cooking liquor into a bowl.
Chop half of the dill. Preheat the oven grill to hot.
Melt the butter in a saucepan set over a medium heat. Add the flour, whisk well and cook for 2 minutes until golden.
Add the milk in a slow, steady stream, whisking constantly. Cook over a low heat while constantly stirring until thickened. Stir in the reserved cooking liquor and season. Set aside.
Mix all the seafood with the sauce and the chopped dill. Spoon between individual serving pots and cover with breadcrumbs.
Grill until golden. Garnish with the rest of the dill and serve hot.