HOW TO STEAM CLAMS & MUSSELS
The simple, humble steamed clam or mussel is a delight either eaten by itself or used as an ingredient in dishes. This basic technique will work with any variety of live clams or live mussels.
INGREDIENTS
- INGREDIENTS:
- Olive oil
- Shallots
- Dry white wine
- Live clams or mussels
DIRECTIONS
1
(Optional) To give mussels extra flavor & color as well as a creamier texture, soak them in flour before steaming them. (See how to prep mussels)
2
Heat a thin layer of oil in a coverable wide pan.
3
Add some finely chopped shallots and cook until soft.
4
Lay in your clams or mussels.
5
Pour in enough white wine to coat the bottom of the pan.
6
Cover the pot and cook just until the shellfish have opened. (The amount of time will depend on the type & size of shellfish used.) Be careful not to overcook them, lest they become tough. Discard any that refuse to open.
7
Remove shellfish and strain the liquid in the pan through a fine mesh sieve or chinois. Reserve for use in soups, pasta dishes, etc.