Steamed Mussels and Clams Recipe
Steamed Mussels and Clams Recipe (with Wine and Garlic) is a simple yet elegant seafood dish that 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.
Servings: 6 servings
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
Calories: 117kcal | Carbohydrates: 4g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 18mg | Sodium: 128mg | Potassium: 196mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 567IU | Vitamin C: 11mg | Calcium: 32mg | Iron: 2mg
