Clams & Mussels Recipe
Prince Edward Island mussels & little neck clams, garlic, shallots & fresh tomatoes in a white wine butter sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Shellfish
Rinse the mussels and clams under cold water, scrubbing the shells to remove any dirt. Discard any that are open and do not close when tapped.
- 2
- 3
Add Tomatoes and Wine
Stir in the diced tomatoes and cook for an additional 2 minutes. Then pour in the white wine and bring the mixture to a simmer.
- 4
Cook the Shellfish
Add the cleaned mussels and clams to the pot. Cover with a lid and cook for about 5-7 minutes, or until the shells have opened. Discard any that remain closed.
- 5
Finish the Dish
Once the shellfish are cooked, season with salt and black pepper to taste. Stir in the chopped parsley before serving.
- 6
Serve
Serve the clams and mussels in bowls with the broth, and enjoy with crusty bread.
