Seafood in Stout

• 1 1/2 tablespoons unsalted butter
• 1 1/2 cup finely chopped leeks, no green
• 1 1-inch piece peeled ginger, slivered
• 2 cloves garlic, sliced
• 16 littleneck clams, scrubbed
• 20 mussels, scrubbed and debearded
• 12 large shrimp, peeled
• 12 ounces stout
• 8 oysters, scrubbed
• 1/2 cup heavy cream
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• 1/2 pound calamari, sliced thin
• Freshly ground black pepper

1. Melt butter in a heavy 4-quart saute pan or casserole over medium heat.
2. Add leeks, ginger and garlic and saute until soft.
3. Add clams, mussels and shrimp, toss briefly.
4. Add stout.
5. Bring to a simmer, place oysters, rounded side down, on top, cover and steam until all shells open, about 15 minutes.
6. Remove oysters to a bowl.
7. Use slotted spoon to remove rest of seafood to a large, shallow serving bowl.
8. Add cream, lemon juice, soy sauce and calamari to pan and bring to a simmer.
9. Season with pepper.
10. Pour over shellfish in serving bowl.
11. Remove flat shell from oysters and arrange oysters, in rounded shells, on top.
12. Serve.

unsalted butter, leeks, ginger, garlic, littleneck clams, mussels, shrimp, stout, oysters, heavy cream, lemon juice, soy sauce, calamari, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1012840 (may not work)