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    • Mussels and Clams in Garlic Butter

    Mussels and Clams in Garlic Butter

    Mark Sharron
    Easy
    30 minutes
    02-Apr

    Mussels and Clams in Garlic Butter is a delicious seafood dish that is easy to make and full of flavour. This dish is a great way to enjoy seafood on a budget, as mussels and clams are inexpensive and widely available. It’s also a great way to get your daily dose of omega-3 fatty acids, as mussels and clams are a great source of healthy fats. The garlic butter sauce adds a delicious flavour that perfectly complements the mussels and clams. 

     

     

     

     

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    Ingredients

    • 2 lbs mussels and clams (any combination)
    • 2 tablespoons olive oil
    • 3 cloves garlic, minced
    • 2 tablespoons butter
    • 1/4 cup white wine
    • 1/4 cup chicken broth
    • 1/4 teaspoon red pepper flakes
    • 1/4 cup fresh parsley, chopped
    • Salt and pepper, to taste

    Method

    • Mussels and Clams in Garlic Butter: Step-by-Step Method
    • Inspect mussels and clams, discarding any with cracked shells or that do not close when tapped
    • Rinse mussels and clams under cold running water, scrubbing shells and removing beards from mussels if necessary
    • Place a large, wide pan on medium heat and add olive oil
    • Once oil is warm, add minced garlic and sauté for about 1 minute until fragrant, but not browned
    • Add red pepper flakes to the pan, stir briefly to release aroma
    • Increase heat to medium-high and add mussels and clams to the pan, spreading them out evenly
    • Pour in the white wine and chicken broth, then add a pinch of salt and freshly cracked pepper
    • Cover the pan tightly with a lid and let shellfish steam for 5–7 minutes, shaking the pan occasionally
    • Check after 5 minutes and remove any mussels or clams that have opened, letting the rest continue until all are opened (discard any that remain closed after 8 minutes)
    • Reduce heat to low and add butter to the pan, swirling until melted and fully combined with the liquid
    • Taste broth and adjust seasoning with extra salt or pepper if needed
    • Sprinkle chopped fresh parsley over the shellfish and gently toss to combine
    • Transfer mussels and clams with broth to a warm, shallow bowl for serving
    • Serve immediately, with extra parsley as garnish and lemon wedges or crusty bread on the side if desired
    • Suggest plating in a wide, flat bowl to showcase shells and ladle aromatic broth around shellfish just before serving