Simple Steamed Clams Or Mussels Recipes

Steps:

• Scrub mussels and clams in cool water. Remove beards from mussels, and discard all broken or opened shells. Remove from water, and refrigerate until needed.
• Heat broiler or grill to medium-high heat. Brush bread slices with olive oil on both sides. Place on grill or under broiler for about 30 seconds on each side or until golden. While still hot, rub tops with cut side of garlic clove.
• Place a large stockpot on grill or stove over medium heat. Add butter. When melted and bubbling, add leeks, shallots, thyme, oregano, bay leaf, and chile. Saute until leeks and shallots are translucent, about 10 minutes. Add white wine, and salt and pepper to taste; bring to a simmer. Add mussels and clams; cover; cook until shells open, about 7 minutes. Serve in a bowl with the croutons.

Steps:

• Place a cast-iron enameled Dutch oven over high heat and add the olive oil. Add the onions, garlic and butter and briefly cook until the onion softens, 2 to 3 minutes, then stir in the chili flakes. Add the mussels, Chardonnay and chicken stock. Season with salt and pepper. Cover and cook until all of the mussels have opened, 5 to 7 minutes. Remove the lid then add the parsley.
• Preheat a grill pan over medium heat. Brush the bread slices with olive oil on both sides. Grill until toasted on both sides, 30 seconds per side.
• Serve the mussels with a rustic piece of grilled bread.

Steps:

• In a large stockpot, heat your oil very hot.
• Add the garlic and saute quickly for 1 minute.
• Add chopped basil, wine, broth, butter and bring to a boil.
• Then add clams or mussels, cover with a lid, and cook for 4 to 5 minutes.
• Remove lid, and stir well.
• Replace lid and continue cooking til open.
• With slotted spoon, remove clams/mussels and distribute them into 4 pasta bowls.
• Season broth with salt and pepper, and pour hot broth over clams/mussels.
• Garnish with fresh basil and serve warm.