steamed mussels & clams. 

Exactly what it is.

Ingredients:

  • 1lb mussels.

  • 1lb clams.

  • 1/2 fennel bulb, small dice.

  • 2 shallots, small dice.

  • 4 cloves garlic, minced.

  • 1 Fresno chili, or any fresh red chili pepper, small dice.

  • 1 cup dry white wine.

  • chopped herbs, (parsley, dill, lemon thyme, tarragon, etc.)

  • 2 tbsp olive oil.

  • 1 knob butter.

  • kosher salt.

  • lemon juice.

Equipment:

  • pot.

Yield:

  • ~3 servings.

Execution:

  1. clean the mussels and clams.

  • Make a salted water bath (about 1 tbsp per cup of water.), place the mussels and clams into the bath and allow to sit for about 20 minutes. Use filtered water.

  • Get rid of the floating ones, or ones with broken shells, they are dead, scrub the ones which are left and remove and beards, place in a container for 1-2 days.

2. cook.

  • Heat olive oil in a pot over medium-low, add the fennel and onion, cook until translucent.

  • Increase the heat to medium, add the garlic and chilies, cook for an additional 2 minutes or until fragrant.

  • Add the white wine, increase the heat to high and bring to a boil and reduce the liquid by half, add the mussels and clams.

  • Reduce the heat to low.

  • Cover with a lid and allow to steam for 3-5 minutes or until they open.

  • Cut the heat, add the butter and swirl the pan until you have a thick creamy sauce.

  • Add the chopped herbs and season to taste with salt and lemon juice.

  • Serve with crusty bread.