Demo: Click here to view video.
and clean the shellfish thoroughly with cold water.
Combine the shellfish, white wine, shallots, thyme,
Strega, and butter in a large saucepan. Cover and
cook until the shellfish open. Remove the shellfish
from the saucepan and reserve. Continue cooking the
liquid until reduced by half and whisk until emsulified.
Add the parsley, sea salt to taste, and a generous
amount of freshly ground black pepper. Add lemon juice
to taste. Pour the sauce over the shellfish and serve.