Mussels And Clams Recipe

Rinse mussels and clams under cold water. Discard any with broken shells or that do not close when tapped. Remove beards from mussels by pulling toward the hinge. Set shellfish in the refrigerator until ready to steam.

Preheat oven to 425°F (220°C) for roasting Jerusalem artichokes and for roasting cipollini if desired.

Roast sunchokes

Toss the cut Jerusalem artichokes with 1 tablespoon olive oil, 1/2 tsp sea salt and 1/4 tsp black pepper. Spread in a single layer on a rimmed baking sheet and roast for 20–25 minutes, turning once, until golden brown and tender. Remove from oven and keep warm.

Cook cipollini

Melt 1 tablespoon butter in a medium skillet over medium heat. Add halved cipollini onions, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, and sauté until deeply softened and lightly caramelized, about 10–12 minutes. Add 1/4 cup white wine and simmer 2 minutes to deglaze and reduce slightly. Remove from heat.

Blend cream

Transfer the cooked cipollini and any pan juices to a blender. Add 1 cup heavy cream and 1 tablespoon lemon juice. Purée until completely smooth. Taste and adjust salt and pepper. If the cream is too thick, thin with 1–2 tablespoons of stock or water. Keep warm or reheat gently later; do not boil.

In a large heavy-bottomed pot or deep skillet with a tight-fitting lid, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat until shimmering.

Add the minced garlic and minced shallots and sauté, stirring, until fragrant and softened, about 2–3 minutes; do not let them brown.

Add the remaining 3/4 cup white wine (reserve 1/4 cup used earlier), 1 cup stock, 1 tsp chopped thyme leaves, and 1/2 tsp coarse salt. Bring the liquid to a gentle simmer.

Increase heat to medium-high. Add the mussels and clams to the pot, cover immediately, and steam for 5–7 minutes, shaking the pot once halfway through, until most shells have opened. Discard any shellfish that remain closed after cooking.

Stir in 2 tablespoons unsalted butter and 1/2 cup chopped parsley into the broth to finish and enrich the sauce. Taste and adjust seasoning with pepper and more salt if needed.

Place a few butter lettuce leaves on each shallow serving bowl or plate to create a bed. Spoon some roasted Jerusalem artichokes around the lettuce.

Ladle mussels, clams and broth onto the lettuce bed, distributing shellfish evenly. Spoon a couple of tablespoons of cipollini cream over the shellfish or serve the cream in a small ramekin on the side for diners to add as they like.

Garnish with remaining chopped parsley, microgreens or baby arugula, a grind of black pepper and flaky sea salt. Serve immediately with lemon wedges and crusty bread to soak up the broth.