Rice Pilaf with Mixed Seafood

2 shallots
6 oz mushrooms
1 1/4 cups white wine
6 large clams, wash well
4 cups mussels, wash well
5 sprigs parsley
1 1/4 lb cockles, wash well (type of seashell)
3 tbsp butter
2 1/2 cups long grain rice
1 1/4 cups heavy cream
fresh herbs ...chervil
salp and pepper

1. Peel and slice the shallots crosswise. Trim, wash and slice the mushrooms very fine.

2. In a frying pan, cook the shallots with the clams and the white wine, covered, until the clams open.

3. Remove the clams. Leave the liquid in the pan. Add the mussels and cook, covered, until the shells open.

4. Meanwhile, trim, wash, dry and finely chop the leaves of parsley. Set aside.

5. Remove the mussels from the frying pan when opened, and cook the cockles in the same liquid, covered, until they open.

6. Remove the opened cockles and cook the small clams, covered, in the same liquid until open.

7. Remove the shellfish from the shells. Cut out the intestinal bags from the larger shellfish, if necessary. Rinse well to eliminate sand.

8. Strain the cooking liquid through a cheesecloth-lined sieve, discard the impurities and set aside the stock.

9. In a frying pan, heat the butter and fry together the shellfish, mushrooms and the rice, shaking the pan continuously. Cook for 2 minutes over high heat.

10. Pour into the frying pan water or fish stock equal to 1 1/2 times the volume of rice. (Basically 1 1/2 cups water to 1 cup of rice.) Season, cover and cook in hot oven (425 degrees) for 25 minutes.

11. Reduce the cooking liquid from the shellfish for 1 minute over medium heat. Add the cream and reduce for 2 more minutes. Blend the mixture smooth and add the parsley.

12. Serve the rice and the shellfish in a mound with the sauce poured around the edge. Garnish with the chervil. You can pack the rice in a small bowl or cup, then invert it on a platter to form the mound.

I know the steps and motions here seem a little long...kind of something you do when creating a gourmet type dish.

~John