3 to 4 dozen of seafood
2 onions, peeled and chopped
1 sprig of rosemary
2 tablespoons of chopped parsley
1 pinch of pepper
1/2 cup of white wine
4 tablespoons of butter
salt and pepper to taste
3 to 4 dozen of seafood
2 onions, peeled and chopped
1 sprig of rosemary
2 tablespoons of chopped parsley
1 pinch of pepper
1/2 cup of white wine
4 tablespoons of butter
salt and pepper to taste
Rinse the seafood and remove any shells or eyes
Place it in a large saucepan
Add the onions, rosemary, parsley, pepper, and white wine
Cover and let it simmer slowly for 15-20 minutes, or until the shells open
Remove the seafood from the shells
Scrape out the black beard from each piece of seafood
Strain the cooking liquid into a saucepan
Let it come to a boil, then reduce heat
Simmer for another 2 minutes
Add the butter
Season with salt and pepper to taste
Return the seafood to the pan and just bring it to a simmer
Serve the seafood in bowls with a small ramekin of sauce on the side
Drip the sauce over the seafood, serving 4 portions.
