Indoor Clambake

1 tablespoon olive oil
2 shallots, peeled and sliced
4 garlic cloves, peeled and crushed
4 sprigs thyme
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ small fennel bulb, sliced
6 small red potatoes
2 ears corn, husked and cut into 2-inch pieces
¾ pound littleneck clams (about 6), scrubbed
½ pound mussels (about 8), scrubbed and de-bearded
2 lobster tails
¼ cup white wine or beer
½ tablespoon finely chopped tarragon
½ tablespoon finely chopped parsley

Nutritional information per serving:

Calories 587 (13% from fat) • carb. 74g • pro. 50g

• fat 8g • sat. fat 1g • chol. 156mg • sod. 1625mg

• calc. 191mg • fiber 8g

1. In a large bowl, toss together the oil, shallots, garlic, thyme, salt, pepper, fennel, potatoes, and corn. Evenly arrange the ingredients on the baking pan . Put the pan in the oven with the rack in the lower rack position. Set to Super Steam for 20 minutes.

2. Carefully remove the pan from the oven and arrange the clams and mussels around the outside of the pan and the lobster tails in the center. Carefully pour the wine onto the pan and return to the oven . Continue cooking on Super Steam with time set for 15 minutes.

3. Baking pan will be full of cooking liquid. Remove it carefully from the oven. Garnish with the chopped herbs. Serve alongside crusty bread.