Mussels & Clams Recipe

Rinse mussels and clams under cold water; discard any with cracked shells or that do not close when tapped. Scrub shells and remove beards from mussels. Place cleaned shellfish in a bowl in the fridge until ready to use (no longer than 1 hour).

In a large wide pot or Dutch oven over medium heat, add 2 tbs olive oil and 2 tbs butter. When butter melts, add the finely diced shallot and cook until softened and translucent, about 3–4 minutes.

Add 4 cloves minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Pour in 1 cup dry white wine and 1 cup stock, increase heat to medium-high and bring to a simmer. Reduce by about one-third for 3–4 minutes to concentrate flavor. Season lightly with a pinch of salt and pepper.

Make sauce

In a separate skillet over medium heat, add 1 tbs olive oil. Add the crushed tomatoes and 1 tbs tomato paste, stirring to combine. Stir in 1 tsp red pepper flakes, 1 tsp salt, 1 tsp black pepper and 1 tsp sugar if using. Simmer gently for 6–8 minutes until slightly thickened. Stir in 2 tbs chopped basil.

Add the hot tomato sauce to the simmering wine/stock base in the large pot and bring to a gentle boil.

Add the cleaned mussels and clams to the pot, cover with a tight-fitting lid and steam until shells open, about 5–7 minutes. Shake the pot gently once or twice during cooking to redistribute shellfish. Discard any shells that remain closed after cooking.

Taste the broth and adjust seasoning with additional salt, pepper, or red pepper flakes for heat. Stir in a handful of chopped parsley before serving.

Make sauce

In a medium skillet over medium heat, melt 2 tbs butter. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant. Sprinkle 1 tsp flour over the garlic and cook, stirring, 30 seconds to make a light roux.

Slowly whisk in 1 cup heavy cream and 1 cup of the wine/stock base (from previous section) until smooth. Bring to a gentle simmer and cook 3–4 minutes to thicken slightly. Stir in 1 tbs lemon juice, 2 tbs grated Parmesan (if using), 2 tbs chopped parsley, 3/4 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning.

Pour the warm cream sauce into the large pot with the remaining steaming liquid (or add the mussels/clams to the skillet if it is large enough). Add the cleaned mussels and clams, cover and steam until shells open, about 5–7 minutes. Discard any unopened shells.

Gently toss the shellfish in the cream sauce, taste and adjust seasoning, then finish with additional chopped parsley and a squeeze of lemon.

Transfer mussels and clams to a large shallow bowl or leave in the pot. Spoon the broth or sauce over the shellfish. Serve immediately with sliced crusty bread for soaking up the sauce and lemon wedges on the side.

Estimated serving: divides among 4 as a starter or 2–3 as a main course.