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.


  • 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



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


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


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


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


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


Bring to a boil and reduce by half.


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.


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