Steamed Shellfish with Bacon-Brandy-Cream, Tomatoes & Basil

October 25, 2009.   2 Comments.   Categories Appetizers, Contributing Chefs, Restaurant Recipes, Seafood.  


Steamed Shellfish with Bacon-Brandy-Cream, Tomatoes & Basil

Recipe and photos by
The Albion River Inn
Mendocino Coast, California

corner table Sean.jpg

Yield:  Serves 4


  • 1 oz. olive oil
  • 4
    strips bacon, diced
  • 20
    black mussels
  • 20
  • 1
    oz. brandy
  • 1
    Tbsp. garlic, minced
  • 1
    Tbsp. shallots, minced
  • 1
    medium tomato, small dice
  • 3
    oz. heavy cream
  • 4
    large fresh basil leaves, chiffonade
    (cut into long thin strips)
  • 4
    oz. rock shrimp   



a large sauté pan heat olive oil until hot. Add the diced bacon and cook until crisp.

Add cleaned
mussels, clams, brandy, garlic, shallots, tomatoes & cream to the pan. Toss lightly
& cover. Cook until shellfish open, approximately 3 – 5 minutes.  Don’t overcook!!

Add rock shrimp and the basil, and cook
for 2 more minutes. Ladle into bowls to serve, garnish with fresh basil or

This dish can be served as is, with fresh bread, or it can be served
on top of cooked pasta.


  1. When do you add the brandy?

  2. This looks amazing!

Leave a Comment

Your email address will not be published. Required fields are marked *