Steamed Clams And Mussels Recipe - Cooking Index
Steamed Clams And Mussels Recipe - Cooking Index
Mussels and clams are popular because they are fast, fast, fast to cook. They need steaming only until their shells pop open and the meat is plumped. If overcooked, they will be tough. There's nothing better than sticking a big hunk of crusty French bread into that rich and garlicky broth to soak up all that goodness. Be sure to put out plenty of bowls for collecting the empty shells.
Type: Fish, Shellfish| 1 1/2 lbs | 681g / 24oz | Small live hardshell clams - scrubbed |
| (such as cherry stones or Manila) | ||
| 1/4 cup | 49g / 1.7oz | Butter |
| 1/3 cup | 78ml | Dry white wine |
| 2 tablespoons | 30ml | Fresh lemon juice |
| 1/2 cup | 118ml | Clam juice |
| 2 tablespoons | 30ml | Minced or pressed garlic |
| 2 teaspoons | 10ml | Chopped fresh basil |
| (or 1/2 tspn dry basil) | ||
| 2 teaspoons | 10ml | Chopped fresh dill |
| (or 1/4 tspn dry dill weed) | ||
| 1 tablespoon | 15ml | Chopped fresh parsley |
| 2 teaspoons | 10ml | Chopped fresh thyme |
| (or 1/4 tspn dry thyme) | ||
| 1 lb | 454g / 16oz | Small live blue mussels - scrubbed, debearded |
| 1 lb | 454g / 16oz | Tomato - diced (small) |
| Garnish | ||
| Lemon wedges | ||
| 1 tablespoon | 15ml | Finely-chopped parsley |
| Or other fresh herbs |
Place the clams, butter, wine, lemon juice, clam juice, garlic and herbs in a large deep pot. Bring to a boil over high heat, uncovered. As soon as it comes to a boil, add the mussels and cover the pot.
Boil until the mussels and clams are open, 3 to 4 minutes, shaking the pan occasionally; discard any clams or mussels that do not open. Remove from the heat and toss in the diced tomato.
Divide the shellfish and broth into serving bowl(s) and garnish with chopped herbs and lemon wedges.
This recipe yields 4 servings.
Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com
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