Everyone needs their go-to steamed mussels and clams recipe. Right? Well you may not have thought that before, but after trying this dish, it’s likely to become a house favorite. Also, it’s one of the easiest dishes to prepare. Unlike other similar recipes, you’ll take the time to build a deeply flavorful broth to steam the mollusks in. This one’s got butter, shallots, garlic, wine, and fresh tomatoes. All the better for aggressive bread-dipping. Pro tip: “Debearded” just means that you’ll pull any scraggly little threads off the mussels before cooking. It’s worth scrubbing all the clam and mussel shells well so no grit gets into the broth.
Prep Time:10 mins
Cook Time:25 mins
Total Time:35 mins
Ingredients
Ingredient
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil, divided
- 5 shallots, thinly sliced
- 1 teaspoon kosher salt, divided
- 5 cloves garlic, thinly sliced
- 2 bay leaves
- ½ cup dry white wine
- 2 pounds tomatoes, chopped, divided
- 2 pounds littleneck clams, scrubbed
- 2 pounds mussels, scrubbed and debearded
- 1 tablespoon chopped fresh tarragon
- ¼ teaspoon freshly ground black pepper
- Crusty bread, grilled or toasted, for serving
- Lemon wedges, for serving
Directions
Instructions Checklist
- Heat butter and 1 tablespoon oil in a large pot over medium-high until butter melts. Add shallots and ½ teaspoon salt; cook, stirring often, until shallots are soft and golden, about 2 minutes. Add garlic and bay leaves; cook, stirring often, until garlic is golden, about 2 minutes. Add wine and simmer for 30 seconds. Add 3 cups tomatoes and cook, stirring, until soft, about 4 minutes. Add clams and mussels and cook, covered, until clams and mussels fully open, 4 to 6 minutes. Remove clams and mussels with tongs as they open and transfer to a bowl (discard any that don’t open).
- Meanwhile, toss tarragon with pepper and remaining 1 cup tomatoes, 2 tablespoons oil, and ½ teaspoon salt.
- Return clams and mussels to pot and reheat until warm. Top with tomato mixture and serve with bread and lemons enjoy .
