There’s nothing better than a giant pot of steamed mussels and clams. The beautiful juice at the bottom might be the most delicious part. Be sure to make plenty of garlic-scratched bread for dunking. Clams and mussels should be closed completely before cooking and open when fully cooked. Discard any that don’t open.
Ready in 20 minutes Makes 2-4 servings
- 2 tablespoons olive oil
- 1 shallot, sliced
- 3 tablespoons butter
- 1 whole head garlic, peeled and minced
- Salt and pepper
- 2 pound mussels
- 2 pound clams
- ¾ cup dry white wine
- 1 lemon
- 1 teaspoon red pepper flakes
- 2 tablespoons chopped parsley
1 Set a large pot or heavy-bottomed dutch oven over medium heat. Heat the oil until it shimmers. Add the shallot and cook until fragrant and translucent, about 4 minutes. Add the butter and garlic, and cook until the butter is melted and garlic is aromatic, turning down head if necessary. Add a large pinch of sea salt and some black pepper.
2 Add the mussels, clams, white wine, and juice from 1 lemon. Cover and steam over high heat until all the mussels and clams are open, about 5-7 minutes. Check them after 5 minutes. Garnish steamed mussels and clams with red pepper flakes and chopped parsley. Serve with garlic-scratched bread.
Make the garlic-scratched bread: Take 4 slices thick-cut crusty bread and coat with olive oil. Fry in a cast iron skillet or grill pan until both sides are toasted and golden brown, adding more oil as needed. Remove from the pan and rub each slice with a piece of smashed garlic. The oil from the garlic should infuse the warm bread. Top with flaky salt like Maldon and serve alongside the steamers.
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