Steaming clams and mussels is a wonderful way to enjoy the natural flavors of these succulent shellfish. While the simplest method involves just water, we can elevate the dish by infusing it with aromatic vegetables and delightful liquids to create a delicious broth. This recipe offers a versatile and flavorful approach to cooking clams and mussels, allowing you to experiment with various ingredients to suit your taste. In just 30 minutes, you’ll have a hearty meal that requires only some bread or cooked rice to savor the flavorful broth. The remaining shellfish can be enjoyed cold in salads or spreads, making this dish a versatile addition to your culinary repertoire. So let’s dive into the world of steamed clams and mussels and delight in the bountiful flavors of the sea!
MAKES: 4 servings
TIME: 30 minutes
INGREDIENTS:
- 2 tablespoons extra virgin olive oil
- 1 large shallot or small red onion, chopped
- 1/2 cup white wine, beer (ale is nice), or water
- 4 to 6 pounds clams or mussels, well washed
- Fresh parsley leaves or sprigs for garnish
- Lemon wedges for serving
INSTRUCTIONS:
- In a saucepan large enough to accommodate all the clams or mussels, heat the extra virgin olive oil over medium heat. Add the chopped shallot or red onion and sauté for about 5 minutes until it softens.
- Pour in the white wine, beer, or water, elevating the dish with your preferred choice of liquid. The selection of the liquid will subtly influence the final taste of the broth.
- Place the clams or mussels into the saucepan, turning up the heat to high. Cover the pot and let the shellfish cook, shaking the pot occasionally to distribute the heat evenly. Within about 10 minutes, the clams and mussels should open, indicating that they are ready to enjoy.
- Transfer the steamed clams or mussels to a serving bowl. As you scoop them out, try to remove as many shallots as possible, then scatter them on top of the shellfish.
- Carefully pour or ladle off the liquid that has accumulated in the pot, leaving any sediment at the bottom. Pour this delightful broth over the clams or mussels, further enhancing their flavors.
- Garnish the dish with fresh parsley leaves or sprigs to add a touch of green. To enhance the dining experience, serve the steamed clams or mussels with lemon wedges, allowing your guests to add a citrusy zing according to their preference.
TIPS:
- Timing is Key: Be cautious not to overcook the shellfish, as they can become tough and rubbery. Once the clams and mussels have opened, they are ready to be enjoyed.
- Serving Suggestions: To make it a complete meal, serve the steamed clams or mussels with crusty bread, cooked rice, or pasta to soak up the flavorful broth. It’s also delightful to enjoy a side of salad or roasted vegetables.
- Leftover Shellfish: If you have any leftover clams or mussels, refrigerate them and enjoy them cold in salads, pasta dishes, or as a tasty seafood spread.
- Accompaniments: Enhance the flavors with a variety of dipping sauces or condiments, such as melted butter, garlic butter, aioli, or even a squeeze of fresh lemon or lime juice.
With this straightforward recipe, you can indulge in the exquisite taste of steamed clams or mussels and relish the wonderful broth that enhances their natural flavors. Whether served as a main course or a delectable appetizer, this dish promises to delight your taste buds with the taste of the sea. Enjoy the rich textures and savory notes, and don’t forget to savor every drop of the delectable broth that accompanies these succulent shellfish.
