Steamed Mussels and Clams Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4 -6 servings
-
Calories
175 kcal
-
Course
Main Course, Appetizer
-
Cuisine
Italian
Steamed Mussels and Clams Recipe
Description
Steamed Mussels and Clams Recipe features a combination of cleaned mussels and littleneck clams, which are cooked together in a covered pot with a broth made from olive oil, quartered garlic cloves, finely chopped shallots, fresh parsley, dry white wine, chicken or vegetable broth, salt, and freshly ground pepper. Optional fresh thyme, oregano, and bay leaf add herbal aroma if used. The seafood is added to the simmering broth, then steamed with the lid on just long enough for the shells to open, typically 5 to 7 minutes.
The gentle steaming method retains the natural briny sweetness and tender bite of the shellfish, while the broth absorbs the combined flavors of the garlic, herbs, and wine. Shaking the pot during cooking helps even heat distribution and prevents sticking. Discarding unopened shells ensures safety and quality.
Served hot, this dish highlights the freshness of the shellfish and is enhanced by the bright parsley garnish. It's suited for a starter or main accompanied by crusty bread or light sides to soak up the broth.
Notes emphasize careful timing to avoid overcooking, as shellfish become tough quickly. Use of a heavy large pot or Dutch oven is recommended for even cooking.
Ingredients
- 1 pound mussels
- 2 pounds littleneck clams
- 2 tablespoons olive oil
- 2 clove garlic cut in quarters
- 1 shallot finely chopped, medium
- ½ cup parsley more for serving, chopped
- 1 ½ chicken broth or vegetable broth
- ½ cup white wine dry
- salt freshly ground
- black pepper freshly ground
Optional Aromatics
- 2 thyme fresh, sprigs
- 1 oregano small sprig, fresh
- 1 bay leaf fresh or dried
Instructions
- Scrub mussels and clams in a large bowl of cold water. Remove beards from mussels, and discard all broken or unopened shells. Use a damp cloth to make sure they are fully cleaned. Remove from water and store in a large bowl covered with plastic wrap. Refrigerate until ready to use.
- Place a large stockpot (or dutch oven) on the stove over medium heat. Add olive oil. When the olive oil is hot, add shallots and fresh herbs, if using. Saute shallots are translucent, about 5 minutes. Add broth, white wine, garlic, and salt and pepper to taste; bring to a gentle simmer.
- Add mussels, clams, and parsley and cover the pot with a lid; cook shells until they open, about 5 minutes. Shake the pan once or twice during cooking, with the lid still on, to distribute the mussels and clams.
- Open the lid after 5-7 minutes and see if the shells are open. If not, cover and cook for an additional 1 to 2 minutes. Discard any mussels that haven't opened after this time.
- Serve hot! Sprinkle with chopped parsley and serve in a bowl with the crusty bread.
Notes
- Avoid overcooking mussels and clams; cook until just opened to keep them tender.
- Use a heavy large pot or Dutch oven for consistent heat distribution.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 26mg | 9% |
| Sodium | 193mg | 8% |
| Potassium | 291mg | 6% |
| Fiber | 0.5g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 827IU | 17% |
| Vitamin C | 16mg | 18% |
| Calcium | 46mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
