Mussel & Clam Steamers Combo Recipe

Seafood

1. 1

   Rinse mussels and clams under cold water. Scrub shells and remove any beards or grit; discard any shells that are cracked or do not close when tapped.

2. 2

   Mince garlic. Dice onion. Trim fennel bulb and slice thinly. Chop celery into small pieces.

3. 3

   In a large heavy pot, heat olive oil over medium heat. Add onion, garlic, fennel, and celery; sauté until onion is translucent and vegetables are just softened, about 5 minutes.

4. 4

   Pour in white wine; simmer for 2-3 minutes to reduce slightly and bring aromatics together.

5. 5

   Add mussels and clams to the pot; season with salt and pepper; toss to coat with the aromatics.

6. 6

   Cover the pot and steam over medium-high heat until all shells have opened, about 6-8 minutes. Shake the pot once or twice during cooking for even cooking.

7. 7

   Remove any mussels or clams that did not open and discard.

8. 8

   Stir in chopped parsley and squeeze fresh lemon juice over the pot. Adjust seasoning with salt and pepper to taste.

9. 9

   Transfer the seafood and broth to bowls. Serve with lemon wedges on the side and crusty bread for dipping.