Creamy Shellfish Nage with Yuzu

Ingredients

• 1 lb mixed shellfish (clams, mussels, shrimp, scallops, etc)
• 1 shallot, thinly sliced
• 2 garlic cloves, minced
• 1/4 cup sake
• 2 cups chicken stock
• 1/2 cup heavy cream
• 2 tbsp yuzu juice
• Salt and pepper to taste

Instructions

1. Heat a large pot over medium-high heat. Add the shellfish and cook until they open up. Remove the shellfish from the pot and set aside.
2. Add the shallot and garlic to the pot and cook until softened.
3. Deglaze the pot with sake, scraping up any browned bits from the bottom of the pot.
4. Add the chicken stock and bring to a simmer. Cook until the liquid is reduced by about half.
5. Add the heavy cream and yuzu juice to the pot. Simmer until the sauce thickens slightly.
6. Season the sauce with salt and pepper to taste.
7. Return the shellfish to the pot and gently toss with the sauce.
8. Serve the shellfish nage with crusty bread and a light salad on the side.

Verdict and Serving Suggestions

This creamy shellfish nage with yuzu is a perfect meal for a special occasion or a fancy dinner party. The combination of tender shellfish with the rich and creamy sauce is sure to please any seafood lover. The addition of yuzu juice adds a bright and citrusy flavor that balances the richness of the dish. Serve with crusty bread to soak up the delicious sauce and a light salad on the side to balance out the meal.