Steamed Mussels or Clams
Difficulty Level: Intermediate
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Prep Time:10 Minutes
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Cook Time:PT25M15 Minutes
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Yield:4 Servings
Ingredients
- ½ cup olive oil
- 1 large onion, diced
- 5 cloves garlic, chopped
- 1 cup chopped Italian parsley, divided
- 6 chopped Roma tomatoes, divided
- 1 ½ cups white wine
- Salt and black pepper to taste
- 4 pounds clams or mussels, purged or bearded and cleaned
- 118.29ml olive oil
- 1 large onion, diced
- 5 cloves garlic, chopped
- 236.59ml chopped Italian parsley, divided
- 6 chopped Roma tomatoes, divided
- 354.88ml white wine
- Salt and black pepper to taste
- 1814.37g clams or mussels, purged or bearded and cleaned
Classic and beautiful in its simplicity, with this recipe you may never order clams or mussels in a restaurant again. Don’t forget a hunk of crusty bread to soak up every bit of the broth.
Preparation
STEP 1
In a large pot or Dutch oven with a tight fitting lid, heat olive oil over medium high heat. Add onion and sauté for 1 minute. Add garlic, 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, shaking pot once or twice, until shellfish open, about 5-7 minutes. Discard any shells that do not open.
STEP 2
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.
Options
Add herbs of your choice (such as thyme, basil, tarragon, chervil, or chives) to this dish just before adding wine.
Try replacing wine with the juice of a lemon and some chicken broth.
Adding cream to this dish or replacing the oil with butter makes this even more luxurious!