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1 Steam Mollusks (Clams, Mussels, Oysters) In A Small Amount Of Water (About A Cup) Until They Just Open. Set Aside. Strain And Reserve The Cooking Broth. 2 If Using Crab, Removed The Crab Legs From The Body And Use A Nut Cracker To Crack The Shells So That The Meat Can Be Easily Removed Once It Is Served (Leave The Meat In The Shell). Break The Body In Half, And Then Cut Each Half Again Into Either Halves Or Thirds. Keep The Top Shell Of The Crab For Making Stock. If You Are Using Lobster, Cut The Tail In Pieces And Reserve The Body And Legs For Making Stock. Note You Can Use Prepared Fish Or Shellfish Stock, Or You Can Make Your Own. If You Are Not Making Your Own Stock, You Can Discard The Crab Top Shell Or Lobster Body. If Prepared Shellfish Stock Is Not Available, I Would Combine Some Prepared Fish Stock (Available At Many Markets, Including Trader Joe'S) With Clam Juice. 3 Split The Shrimp Shells Down The Back And Remove The Black Vein. (See How To Peel And Devein Shrimp.) I Found The Easiest Way To Do This, Without Removing The Shell, Is To Lay The Shrimp On Its Side And Insert A Small Knife Into The Large End Of The Shrimp, With The Blade Pointing Outward From The Back (Away From The Shrimp And Your Hands). Once You Have Split The Shrimp Shells, You Can Turn The Knife Toward The Shrimp, And Cut In A Little To Find The Black Vein. Pull Out The Vein As Much As You Can. You Can Probably Also Use A Pair Of Kitchen Scissors To Cut The Backs Of The Shrimp. Alternatively, You Can Shell The Shrimps And Devein Them. Shell-On Imparts More Flavor; Shell-Off Is Easier To Eat. 4 In A Deep 8-Quart Covered Pot, Saut
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