- 1 pound mussels
- 2 pounds littleneck clams
- 2 tablespoons olive oil
- 2 clove garlic, cut in quarters
- 1 medium shallot, finely chopped
- 1/2 cup chopped parsley, more for serving
- 1 1/2 chicken broth or vegetable broth
- 1/2 cup dry white wine
- Salt and freshly ground black pepper
- 2 sprigs of fresh thyme
- 1 small sprig of fresh oregano
- 1 fresh or dried bay leaf
- 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 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.
Top Tip: DO NOT overcook mussels and clams or they will get tough in texture. The cooking time is quick to keep an eye on them.
- Prep Time: 10 min
- Cook Time: 20 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
Keywords: clams, mussels, seafood, olive oil, white wine, broth, main dish