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Cataplana

NapaStyle Wine Club Cataplana NapaStyle Wine Club Cataplana
About this Recipe
A cataplana is both a Portuguese seafood dish and the copper pan in which you cook it.
Serve with
Viñas del Vero La Miranda d...
Somontano
Ingredients
Serves: 4
  • 2 lbs mussels or small clams (best to use Manila clams)
  • 1/3 cup white wine
  • a few garlic cloves, whole, peeled
  • a few sprigs of thyme
  • 1 bay leaf
  • generous drizzle of extra-virgin olive oil
Directions
Preparation Time: 10 minutes
Cooking Time: 10 minutes

In the bottom half, place all ingredients. Fasten the top and bottom together and place near hot coals or embers of a fire, or on a grill, six inches from the heat source. The wine and juices released from the shellfish will begin to simmer inside the cataplana. The steam created releases the aromatics and the shellfish will open in about five to seven minutes. Carefully remove the pan from the heat source and open the top.

The two pieces can be separated and the bottom is a great serving platter. A cake or wok ring will hold the cataplana in place when used at the table or serving side board. Other ingredients can be used when steaming shellfish: thin slices of lemon, peeled and diced tomatoes, herbs, shallots, ginger. Create your own blend!

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