Garlicky Steamed Mussels Clams Recipes
STEAMED CLAMS OR MUSSELS
Make and share this Steamed Clams or Mussels recipe from Food.com.
Provided by love4culinary
Categories Mussels
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large stockpot, heat your oil very hot.
- Add the garlic and saute quickly for 1 minute.
- Add chopped basil, wine, broth, butter and bring to a boil.
- Then add clams or mussels, cover with a lid, and cook for 4 to 5 minutes.
- Remove lid, and stir well.
- Replace lid and continue cooking til open.
- With slotted spoon, remove clams/mussels and distribute them into 4 pasta bowls.
- Season broth with salt and pepper, and pour hot broth over clams/mussels.
- Garnish with fresh basil and serve warm.
STEAMED CLAMS WITH WHITE WINE AND GARLIC
Steamed clams are cooked together with wine wine, garlic, a touch of butter and loads of fresh herbs. And have extra crusty bread ready to soak up the delicious broth.
Provided by Samantha Ferraro
Categories Appetizer
Time 50m
Number Of Ingredients 9
Steps:
- Begin by heating a large skillet over medium heat and add the butter and olive oil. Cook until the butter is almost fully melted.
- Add the chopped shallots and cook for 2-3 minutes, until shallots just change color. Add in the garlic and red pepper flakes and cook for another 1-2 minutes, stirring everything together.
- Pour in white wine and add in the clams. Give everyone one good stir and cover skillet with a lid. Cook clams until they all open, about 7-9 minutes.
- Once done, turn off heat and add lemon juice and fresh herbs. Give everything one more good stir and serve with crusty bread.
Nutrition Facts : Calories 275 kcal, Carbohydrate 5 g, Protein 5 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 41 mg, Sodium 220 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GARLICKY STEAMED MUSSELS & CLAMS
Steps:
- Heat over medium heat a dutch oven, paella pan, or pot big enough to hold the shellfish and has a lid. When the pot/pan is hot, add some olive oil and/or butter (enough to be able to saute the garlic and shallots at minimum, e.g. a tablespoon; you can add a lot more oil if you want for flavor) and then the garlic and shallots. Add a couple sprinkles of the red pepper flakes and a little salt. Saute the garlic and shallots for a minute or two until translucent (don't burn them; if they're browning very quickly, turn down the heat). Add the tomatoes, stir them around, and add the wine and let simmer for a minute. Add mussels and clams, cover the pot, and cook over medium-high. Check the pot every 1 1/2 minutes or so, turning the shellfish when you check them, and then putting the lid back on. When the mussels and/or clams are open, it's done!
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- In a covered 5- to 6-quart pan over high heat, bring broth to a boil. Reduce heat to low and simmer while cleaning shellfish.
- Meanwhile, scrub clams or mussels well; pull any beards off mussels. Discard open shellfish that don't close when tapped.
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- In a large, deep pot, heat the 1/4 cup of olive oil. Add the shallot and sliced garlic, season lightly with salt and pepper and cook over high heat, stirring, until the garlic is softened and lightly browned, about 3 minutes. Add the mussels and cook, stirring, for 1 minute. Add the wine, cover and steam the mussels until they open, about 5 minutes. Remove from the heat. Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open.
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