Steamed Mussels and Clams

Steamed Mussels and Clams

Ready in 30 minutes

Classic French Steamed Mussels and Clams in Butter, White Wine and Pernod Broth.

Top-ranked recipe named "Steamed Mussels and Clams"

5 avg, 1 review(s) 100% would make again


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3 tbsps Butter
3 tbsps olive oil
1 fennel bulb; core and stems removed, chopped
2 leeks; white and light green parts only, chopped
2 celery stalks; chopped
3 cloves of Garlic; chopped
2 cups white wine; good dry such as Chenin Blanc
1 Parsley; for garnish
2 dozen clams
4 dozen mussels

Original recipe makes 4



Scrub clams and add to cold water, rinse 3 or 4 times.

Scrub mussels and remove beards. If any shells are open, tap them. If they do not close, set aside while you continue to clean the rest of the mussels. If they still haven't closed discard them.

Sautee, fennel, leek and celery until transparent, not brown, about 5 minutes. Add garlic and sautee for one minute longer. Add half a cup of Pernod and simmer 2 minutes. Add white wine and bring back to boil. Add the mussels and clams, put tight fitting lid on pot. Steam 5 to 8 minutes until all shells have opened. Discard any shells that have not opened. Garnish with Parsley.

Serve in large bowls with a nice chilled white wine sucha s a Muscadet and Crusty Bread.


Added on Award Medal
Calories Per Serving: 1769 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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JustNancy 4 years ago
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