Mussels & Clams Recipe

Inspect and clean

Rinse mussels and clams under cold running water. Discard any with cracked or open shells that do not close when tapped. Remove beards from mussels by pulling them toward the hinge. Put cleaned shellfish in a bowl in the refrigerator until ready to cook.

Heat a large wide sauté pan or shallow Dutch oven over medium heat. Add the olive oil and butter and let the butter melt and foam but not brown.

Add the diced shallot and cook, stirring, for 2–3 minutes until softened and translucent.

Add the minced garlic and crushed red pepper flakes and cook for 30–45 seconds until fragrant, taking care not to burn the garlic.

Pour in the dry white wine (3 tbs) to deglaze the pan, scraping up any browned bits. Let the wine reduce by about half, approximately 1–2 minutes.

Add the seafood or vegetable stock (1 cup) and bring the liquid to a gentle simmer.

Stir in the diced Roma tomatoes, lemon zest and half of the lemon juice. Simmer gently for 2–3 minutes to warm the tomatoes and integrate flavors.

Increase heat to medium-high. Add the cleaned mussels and clams to the simmering sauce in an even layer. Cover the pan with a tight-fitting lid.

Steam the shellfish for 4–6 minutes, shaking the pan once or twice, until most shells have opened. Check for doneness: discard any mussels or clams that remain closed after cooking.

Remove the pan from heat. Stir in the remaining lemon juice, chopped parsley, kosher salt, and freshly ground black pepper. Taste and adjust seasoning as needed.

If desired, stir in a teaspoon of chili oil for a subtle heat and glossy finish.

Ladle the mussels and clams into shallow bowls along with the broth and tomatoes. Serve immediately with slices of crusty bread or grilled baguette to sop up the broth.

Provide a bowl for discarded shells and enjoy while hot.