Mussels And Clams Provencial Recipe

Rinse mussels and clams under cold water. Discard any with cracked shells or that do not close when tapped. Remove beards from mussels by pulling them toward the hinge. Soak shellfish in cold salted water for 20 minutes if needed to purge sand, then rinse again.

Peel and mince the garlic and shallot. Chop the parsley. Measure out wine, stock, tomatoes, and seasonings so they’re ready to add.

Warm aromatics

In a large wide Dutch oven or deep skillet with a lid, heat 3 tablespoons olive oil and 2 tablespoons butter over medium heat until shimmering and butter melts. Add the minced shallot and cook 2–3 minutes until softened and translucent (do not brown). Add the garlic and red pepper flakes and cook 30–45 seconds until fragrant.

Deglaze

Add the tomato paste and cook, stirring, 1 minute to remove raw flavor. Pour in 1 cup dry white wine to deglaze the pan, scraping any browned bits. Increase heat to medium-high and simmer the wine 2–3 minutes to reduce slightly.

Build the broth

Stir in 1 cup crushed tomatoes, 1 cup stock, 1 teaspoon dry oregano, 1 teaspoon fresh thyme (or 1/2 tsp dried), and 1 bay leaf. Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Bring the mixture to a gentle simmer and cook 4–5 minutes to meld flavors.

Taste the broth and adjust seasoning—add more salt, pepper, or a squeeze of lemon if desired.

With broth at a gentle simmer, add the cleaned clams and mussels to the pot. Cover with a tight-fitting lid and increase heat to medium-high to produce steam.

Steam shellfish for 5–7 minutes, shaking the pan once or twice, until most shells have opened. Check after 4 minutes and stir gently so shellfish cook evenly. Discard any mussels or clams that remain tightly closed after cooking.

Once opened, remove pot from heat. Stir in 1 tablespoon fresh lemon juice and 1 teaspoon finishing olive oil. Add half of the chopped parsley and gently toss to combine.

Transfer the mussels and clams with the broth to warmed shallow bowls or a large serving dish. Spoon extra broth over the shellfish.

Sprinkle remaining parsley over the shellfish and serve with lemon wedges and crusty bread to soak up the broth. Offer extra red pepper flakes or a drizzle of olive oil at the table.