Steamed Mussels and Clams Recipe (with Wine and Garlic)
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Steamed Mussels and Clams Recipe (with Wine and Garlic) brings the flavors of the coast straight to your table. Fresh mussels and clams are steamed in a fragrant broth of garlic, shallots, parsley, and white wine, creating a rich, savory sauce. Ready in just 30 minutes and made in one pot, this dish is both effortless and impressive.
You’ll want a piece of my No Knead Italian Ciabatta Bread to soak up all of the extra sauce!
Quick Look: Steamed Mussels and Clams (with Wine and Garlic)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6 people
- Dietary Info: Gluten-free, dairy-free, high-protein
- Method: One-pot steaming
- Technique: Build a fragrant broth with garlic, shallots, and white wine, then steam the mussels and clams
- Flavor/Texture: Briny, garlicky, savory, tender, brothy
A Recipe Close to My Heart
One of my favorite ways to enjoy mussels and clams is in a simple garlic and white wine broth—it’s a classic Italian preparation I grew up eating in Sardegna, where fresh seafood is always at the center of the table. There’s something so comforting about the fragrant mix of garlic, white wine, and parsley simmering with fresh shellfish, creating a broth that’s perfect for soaking up with crusty bread. I’ve loved this dish for as long as I can remember, and it still feels like one of those timeless meals I order every chance I get when I’m at an Italian restaurant.
If you love seafood, try this Seafood Pasta or Spaghetti alle Vongole.
Made With Amore,
“I made this for my grandson who was visiting. He loved it! I always did these separately but SO MUCH BETTER done together with the wine. Elena’s recipes are so good, I think I keep everyone. keep them coming. Yay! Thank you.”
– Kath
Table of Contents
- Quick Look: Steamed Mussels and Clams (with Wine and Garlic)
- A Recipe Close to My Heart
- Simple Ingredients
- Variations & Substitutions
- How to Make Steamed Mussels and Clams Recipe (with Wine and Garlic)
- Steamed Mussels and Clams FAQs
- Serving Suggestions
- Recipe Tips
- More Delicious Seafood Recipes
- Steamed Mussels and Clams Recipe
Simple Ingredients
Using fresh ingredients is a simple key to success that goes a long way in this easy steamed mussels and clams recipe.
- Mussels And Littleneck Clams: Fresh shellfish that open during steaming and release a naturally briny, flavorful broth
- Garlic Cloves And Shallot: Create the aromatic base that builds depth and classic Italian flavor
- Dry White Wine: Adds acidity and brightness while forming the light, savory steaming sauce
- Parsley: Brings fresh, herbaceous flavor that balances the richness of the seafood broth
- Optional Aromatics (Thyme, Oregano, And Bay Leaf): Add subtle herbal complexity for an even more fragrant and layered broth
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- White Wine Swap: Use all chicken stock or vegetable broth instead of white wine. The flavor will be milder and less complex, but still delicious
- Mussels or Clams Only: You can use all mussels or all clams in this recipe without changing the method. Try my Italian Baked Stuffed Clams next time!
- Spicy Variation: Add red pepper flakes for a touch of heat in the garlic white wine broth
- Pasta Addition: Toss with al dente pasta to turn the broth into a light, flavorful seafood pasta dish. This is the perfect opportunity to try my Homemade Pappardelle!
How to Make Steamed Mussels and Clams Recipe (with Wine and Garlic)
Tender mussels and clams steamed in a fragrant garlic white wine broth create a simple, elegant seafood dish that’s bursting with fresh flavor. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Scrub the mussels and clams in cool water. Remove beards from mussels, and discard all broken or unopened shells. Use a damp cloth to make sure they are fully cleaned. Remove from water and store in a large bowl covered with plastic wrap. Refrigerate until ready to use.
- Place a large stockpot on the stove over medium-high heat. Add olive oil. When the olive oil is hot, add shallots (if adding fresh herbs add now). Sauté until the shallots are translucent, about 5 minutes.
- Add mussels, clams, white wine, garlic, and parsley and cover the pot with a lid; cook shells until they open, about 5 minutes. Shake the pan once or twice during cooking, with the lid still on, to distribute the mussels and clams.
- Open the lid after 5-7 minutes and see if the shells are open. If not, cover and cook for an additional 1 to 2 minutes. Discard any mussels that haven’t opened after this time. Sprinkle with chopped parsley and serve!
Steamed Mussels and Clams FAQs
To store them in the refrigerator, place the mussels and clams inside a large bowl (you can use one bowl for each). Cover the bowl(s) with a damp dish towel or damp paper towel to keep the mussels protected and moist until ready to use.
When examining your mussels and clams before cooking discard anything with broken or damaged shells. Clams and mussels shells should be slightly open and will close quickly when you tap on them on the counter. If they’re closed, don’t shut, or float in water, you can also discard those.
Try to buy the freshest seafood you can find. Not all grocery stores have super-fresh seafood options where you can buy fresh clams and mussels, so a local fishmonger is best. If you can’t find a local seafood store near you ask the fish counter of your local grocery store for advice on getting the freshest mussels and clams.
Store any leftovers in an airtight container with their broth and refrigerate for up to 1–2 days. Reheat gently on the stovetop over low heat with a splash of liquid until just warmed through.
Serving Suggestions
Steamed mussels and clams make the perfect main meal. If you want to add an easy appetizer, try my Italian Zucchini Fritters or Bruschetta with Mozzarella and Tomato. If you’re looking to elevate your dinner, add some Homemade Pasta.
Don’t forget bread to soak up any extra sauce! Try my Ciabatta, Focaccia, or Crusty Bread recipes!
My Pro Tips
Recipe Tips
- Don’t overcook the seafood! Remove from heat as soon as the shells open to keep them tender and juicy.
- Sauté aromatics gently so the garlic and shallots become fragrant without browning or burning.
- Clean the shellfish thoroughly and discard any mussels or clams that are cracked or don’t close when tapped.
More Delicious Seafood Recipes
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Steamed Mussels and Clams Recipe
Equipment
Ingredients
- 1 pound mussels
- 2 pounds littleneck clams
- 2 tablespoons olive oil
- 2 clove garlic, cut in quarters
- 1 medium shallot, finely chopped
- ½ cup chopped parsley, more for serving
- 1 ½ chicken broth or vegetable broth
- ½ cup dry white wine
- Salt and freshly ground black pepper
Optional Aromatics
- 2 sprigs of fresh thyme
- 1 small sprig of fresh oregano
- 1 fresh or dried bay leaf
Instructions
- Scrub mussels and clams in a large bowl of cold water. Remove beards from mussels, and discard all broken or unopened shells. Use a damp cloth to make sure they are fully cleaned. Remove from water and store in a large bowl covered with plastic wrap. Refrigerate until ready to use.
- Place a large stockpot (or dutch oven) on the stove over medium heat. Add olive oil. When the olive oil is hot, add shallots and fresh herbs, if using. Saute shallots are translucent, about 5 minutes. Add broth, white wine, garlic, and salt and pepper to taste; bring to a gentle simmer.
- Add mussels, clams, and parsley and cover the pot with a lid; cook shells until they open, about 5 minutes. Shake the pan once or twice during cooking, with the lid still on, to distribute the mussels and clams.
- Open the lid after 5-7 minutes and see if the shells are open. If not, cover and cook for an additional 1 to 2 minutes. Discard any mussels that haven’t opened after this time.
- Serve hot! Sprinkle with chopped parsley and serve in a bowl with the crusty bread.
Notes
- Don’t overcook the seafood! Remove from heat as soon as the shells open to keep them tender and juicy.
- Sauté aromatics gently so the garlic and shallots become fragrant without browning or burning.
- Clean the shellfish thoroughly and discard any mussels or clams that are cracked or don’t close when tapped.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
with spaghetti this is the bomb.
Yes! Yummy, so happy you loved it. You will also like my seafood spaghetti in red sauce and linguine with clams. Enjoy!
Great recipe ideas but please provide serving size (g) and nutrition facts. Essential information for seafood gourmands with Type 1 or Type 2 Diabetes as well as others with dietary considerations.
Yes, at the top you can convert to grams by the click of a button on the recipe card. Enjoy.
I made this for my grandson who was visiting. He loved it! I always did these separately but SO MUCH BETTER done together with the wine. Elena’s recipes are so good, I think I keep everyone. keep them coming. Yay! Thank you.
Happy you and your grandson loved the recipe. We love them prepared this way! Here’s to many more recipes.
Love it !!! The optional aromatic’s were very well liked, I had two groups one with and one with out, but of course I as the host tried one of each
Happy you loved them! Yes, must try some of each.
Super easy and delicious. Don’t forget to add the chicken stock in step 2. Highly recommend making this one – the flavors come together perfect and the leftover broth is alone worth it.
Ill edit that in the step asap! Happy you loved it.
This recipe is just like we have in Italy! Absolutely delish and easy to make.