Stout-Steamed Shellfish with Charred Onions

Name: Stout-Steamed Shellfish with Charred Onions
Yield: 8 small or 4 large servings
Ingredients: 2 tablespoons grapeseed or vegetable oil; 1 large onion, thinly sliced into rings; 6 tablespoons unsalted butter; 1 head of garlic, halved crosswise; 5 sprigs thyme; 1 4-inch piece kombu or 1 toasted nori sheet; 1 bay leaf; 1 12-ounce bottle stout; 5 pounds littleneck clams and/or mussels, scrubbed, mussels debearded; Kosher salt, freshly ground pepper

By Nick Nutting

April 18, 2017

Image may contain Animal Seafood Food Sea Life Lobster Clam Invertebrate Seashell Dish and Meal

Kamil Bialous

To serve this dish from Canadian restaurant Wolf in the Fog as a main course for eight, double the recipe over two pots and throw some warm baguettes on the table.

Recipe notes