Mussels & Clams Recipe

Inspect and clean

Rinse mussels and clams under cold running water. Discard any with cracked shells or that do not close when tapped. Using a stiff brush, scrub shells to remove debris and pull off beards from mussels. If clams are sandy, soak them in cold salted water (1 tbsp salt per quart) for 20 minutes and drain.

Heat a large wide pot or deep skillet over medium heat. Add the extra virgin olive oil and butter. When the butter has melted and oil shimmers, add the diced shallot and cook, stirring, until softened and translucent, about 2–3 minutes.

Add the minced garlic and red pepper flakes. Cook, stirring constantly, for 30–45 seconds until fragrant but not browned.

Pour in the dry white wine and increase heat to medium-high. Scrape any brown bits from the bottom of the pan and let the wine reduce by about half, about 2–3 minutes.

Add the drained clams and mussels to the pot in an even layer. Add the cup of water or clam juice and season with sea salt and black pepper. Cover the pot with a tight-fitting lid and steam until the shells open, 5–7 minutes. Shake the pan gently once or twice during cooking to redistribute heat. Discard any shells that remain closed after 7–8 minutes.

Remove the pot from heat. Squeeze the juice of the large lemon over the shellfish and sprinkle the chopped parsley. Taste the broth and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Ladle mussels, clams, and the aromatic broth into shallow bowls or a large serving bowl. Serve immediately with crusty bread for dipping, lemon wedges, and an optional drizzle of chili oil.