Simple Steamed Clams or Mussels
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra-virgin olive oil
- 1large shallot or small red onion, chopped
- ½cup white wine, beer (ale is nice) or water
- 4 to 6pounds clams or mussels, well washed
- Fresh parsley leaves or sprigs for garnish
- Lemon wedges for serving
Nutritional analysis per serving (4 servings)
555 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 84 grams protein; 3410 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the oil in a saucepan large enough to hold all the clams or mussels over medium heat. When hot, add the shallot and cook, stirring occasionally, until it begins to soften, 5 minutes.
- Step 2
Add the liquid along with the clams or mussels, turn the heat up to high, and cover the pot. Cook, shaking the pot occasionally, until they all (or nearly all) open, about 10 minutes. Turn off the heat.
- Step 3
Scoop the mussels into a serving bowl. Remove as many shallots as you can with a slotted spoon and scatter them on top. Pour or ladle off the accumulated liquid, leaving any sediment in the bottom of the pan, and pour it over the mussels. Garnish with parsley and serve with the lemon wedges.
Private Notes
Comments
I used 1/2 butter and 1/2 olive oil Also felt recipe needed more liquid for my clams so used a full cup of wine.
You should check to make sure clams/mussels are alive. Discard open shells. Also clean well and purge the sand by soaking in cold water with cornmeal. As the bivalve siphons water through itself it will spit out the sand and the cornmeal will replace the sand so the lucious meat is not gritty.
Solid basic recipe. Couple of notes: -Most modern market mussels are rope-grown and already purged; you don't need the steps Lynn suggests in notes. Just wash in a couple of bowls of cold water. - Like Gayle I would add chopped garlic with the onion. -Lemon wedges are unnecessary, but fresh basil at end is nice. -For company or decadence, use the white wine (or vermouth) and swirl in a couple of teaspoons of butter or cream before pouring over mussels. -Serve 1 lb/person.
Simple and good. With only 1/2 cup of wine my clams produced more broth than we could use. Great with crusty bread.
I made my own version, but it came out great. First, I chopped 3 pieces of bacon and cooked them in the pot. Once they cooked, I added shallots and a healthy does of minced garlic. After a few minutes, I added half a cup of Modelo Negra, the clams, and some fresh lemon juice. Cooked for 10 minutes and served. Perfect. My Maine-born dad wouldn't have approved of the ingredients, but the great thing about this recipe is that it is what you make it. So, choose what works for you.
Clams take a few minutes longer to cook than mussels. Make sure the clams and mussels are cleaned. Put clams in with liquid; cover; cook 2-3 minutes. THEN add the mussels. Cook about another 3-4 minutes, stirring often to get liquid into all the mollusks. Otherwise, mussels are overcooked by the time clams open. Garnish with lemon wedges, chopped parsley, and fresh fennel fronds.