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Steamed Mussels and Clams

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Main Course, Appetizer, Brunch – American
By Kelly Djalali – Serves: 2-4
Prep Time: 20 Minutes – Cooking Time: 8-10 Minutes – Total Time: 30 Minutes

A wine-based, slightly creamy broth with olives, tomatoes and shallots meld beautifully with the briny flavor of steamed mussels and clams.

Ingredients

  • 2 lbs. Mussels, scrubbed with Beards removed
  • 2 lbs. Clams, scrubbed
  • 1 750ml Bottle of White Wine (2 cups for the steaming, the rest for the broth)
  • 2-3 Garlic Cloves, crushed and rough chopped
  • Handful of Fresh Herbs (Thyme, Oregano, Parsley or Rosemary)
  • 1/2 cup Cream
  • 1 cup Diced Tomato, seeds removed
  • 1 cup Green Olives, pitted and rough chopped
  • 1 medium to large Shallot, minced
  • Fresh Parsley, rough chopped for garnish

Instructions

1

Add scrubbed Mussels and Clams to stockpot with 2 cups of white wine, Garlic and Herbs.

2

Over high heat with the lid on, steam until mussels and clams are open, about 8-10 minutes.

3

With a slotted spoon, transfer mussels and clams to a large, shallow serving dish. Trash any mussels or clams that have not opened.

4

Strain broth into a separate bowl to remove any shell fragments and herb stems, then pour strained broth back into the stockpot.

5

Add the rest of the bottle of wine (this is optional if you don't want a lot of broth, leave it out).

6

Bring to a boil and reduce by half.

7

Add shallots, tomatoes, olives, and stir in the cream. Let this simmer for one or two minutes and turn off heat. Add cracked black pepper and Kosher salt to taste.

8

Pour or ladle broth over steamed mussels and clams. Top with rough chopped parsley.