Reviews Add Rating & Review 27 Ratings 5 star values: 1 4 star values: 9 3 star values: 12 2 star values: 4 1 star values: 1
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Gallery Steamed Mussels and Clams Recipe Summary Servings: 2
Ingredients Ingredient Checklist 1 pound mussels 2 pounds littleneck clams 1 small white baguette, cut into 3/4-inch slices 3 tablespoons olive oil 1 clove garlic, cut in half 2 tablespoons unsalted butter 3/4 pound leeks, white parts only, cut in half lengthwise and sliced very thinly, well washed 2 medium shallots, finely chopped 4 sprigs fresh thyme 1 small sprig fresh oregano 1 fresh or dried bay leaf 1/2 serrano chile, seeded and deveined 2 cups dry white wine Salt and freshly ground black pepper
Cook’s Notes If you want to rewarm croutons, place on a grill or in an oven just before serving.
Gallery Steamed Mussels and Clams
Recipe Summary Servings: 2
Gallery
Steamed Mussels and Clams
Steamed Mussels and Clams
Steamed Mussels and Clams
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
Ingredients
Ingredients
- 1 pound mussels 2 pounds littleneck clams 1 small white baguette, cut into 3/4-inch slices 3 tablespoons olive oil 1 clove garlic, cut in half 2 tablespoons unsalted butter 3/4 pound leeks, white parts only, cut in half lengthwise and sliced very thinly, well washed 2 medium shallots, finely chopped 4 sprigs fresh thyme 1 small sprig fresh oregano 1 fresh or dried bay leaf 1/2 serrano chile, seeded and deveined 2 cups dry white wine Salt and freshly ground black pepper
Directions
Scrub mussels and clams in cool water. Remove beards from mussels, and discard all broken or opened shells. Remove from water, and refrigerate until needed.
Heat broiler or grill to medium-high heat. Brush bread slices with olive oil on both sides. Place on grill or under broiler for about 30 seconds on each side or until golden. While still hot, rub tops with cut side of garlic clove.
Place a large stockpot on grill or stove over medium heat. Add butter. When melted and bubbling, add leeks, shallots, thyme, oregano, bay leaf, and chile. Saute until leeks and shallots are translucent, about 10 minutes. Add white wine, and salt and pepper to taste; bring to a simmer. Add mussels and clams; cover; cook until shells open, about 7 minutes. Serve in a bowl with the croutons.
Cook’s Notes If you want to rewarm croutons, place on a grill or in an oven just before serving.
Cook’s Notes
If you want to rewarm croutons, place on a grill or in an oven just before serving.
Reviews
Add Rating & Review 27 Ratings 5 star values: 1 4 star values: 9 3 star values: 12 2 star values: 4 1 star values: 1
Reviews
Add Rating & Review 27 Ratings 5 star values: 1 4 star values: 9 3 star values: 12 2 star values: 4 1 star values: 1
Add Rating & Review
27 Ratings 5 star values: 1 4 star values: 9 3 star values: 12 2 star values: 4 1 star values: 1
27 Ratings 5 star values: 1 4 star values: 9 3 star values: 12 2 star values: 4 1 star values: 1
27 Ratings 5 star values: 1 4 star values: 9 3 star values: 12 2 star values: 4 1 star values: 1
5 star values: 1 4 star values: 9 3 star values: 12 2 star values: 4 1 star values: 1
All Reviews for Steamed Mussels and Clams
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Steamed Mussels and Clams
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
