Steamed Mussels or Clams

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  • 1/2 cup olive oil
  • 1 large onion, diced
  • 5 cloves garlic, chopped
  • 1 bunch flat-leaf parsley, stemmed, chopped and divided
  • 6 Roma tomatoes, diced, divided
  • 1 1/2 cups dry white wine
  • Kosher salt and black pepper to taste
  • 4-5 pounds mussels or clams, cleaned
  • Crusty bread to serve


Add olive oil to a large pot or skillet over medium-high heat.
Sauté onion for 1 minute.
Add garlic and cook for 30 seconds more.
Add half of parsley, half of tomatoes and wine. Season lightly with salt and pepper and bring to a boil.
Add mussels or clams. Cover tightly and steam until shellfish open, 4-6 minutes. Shake pot frequently during steaming time and keep covered as much as possible.
Discard any shells that do not open.
Serve immediately in a large bowl with all of cooking liquid.
Garnish with remaining parsley and tomatoes, additional black pepper and lots of crusty bread to soak up broth.

Recipe from Central Market Shoreline - Culinary Resource Center
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