Mussels (or Moules) and littleneck clams with beurre blanc sauce for after school snack. Why not? Isn’t that what all kids want straight off the bus. Today was a rare day when all four kids were home right after school. When they arrived I was just finishing these photographs. I offered to plate this amazing snack but they wouldn’t wait. They huddled over the pot and bowls and dug in.
Crusty bread dipped in the butter, garlic, shallots and white wine sauce loaded with sweet wonderful clams and mussels…enough said!
I learned about the joy of mussels as a young kid. My parents used to go to a local spot called the Cadieux Cafe for date night and Mussels. After college I moved to Newport Rhode island. Some of my fondest memories of living in Newport were gathering with friends for a clam bake or lobster boil. Whether it was on the beach or in a kitchen the communal pot of goodness brought us all together. The nicest thing about this dish is that it couldn’t be any easier. Scroll down for the recipe.
Every time I make this dish it is a bit different. Here’s what I did today…
Steamed Mussels and Littleneck Clams
2 LBS mussels, scrubbed and debearded
2 LBS littleneck clams, washed
5 cloves garlic chopped
2 large shallots chopped
1/4 c. chopped flat leaf parsley
2 finely chopped roma tomatoes
good olive oil
salt and pepper
4TBS unsalted butter
1C. white wine
In a large non aluminum stock pot, heat the butter and oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook 3 more minutes, or until shallots are translucent. Add the tomatoes, parsley, wine, salt and pepper, bring to a low boil.
Add the mussels and clams to the pot. Cover the pot, and cook over a medium heat for 8-10 minutes, until all the shells have opened (discard any that do not open). Pour the contents of the pot into a large bowl. Serve hot with good crusty bread for dipping.
It’s so simple!
I reserved about half back to the pot. (I had to grab it quick or my kids would have eaten it all) and removed most of the meat from the shells. I added to the wonderful pot of liquid, about 1/2 pound of crispy sautéed salt pork, a hand full of fresh dill, cooked potatoes (I sautéed the potatoes with a bit of butter and GF flour to thicken the mixture) and last I added about three cups of half and half. Let it simmer for a while. We enjoyed this lovely chowder for dinner. It would have also been good with linguine.
Try it and let me know what modifications you liked. Enjoy!