Beer-Steamed Clams and Mussels

Oxmoor House
Beer-Steamed Clams and Mussels Recipe
Photo: Oxmoor House
Be sure to use a large, wide pot so the shellfish can cook evenly, then serve them straight from the pot with crusty Italian bread to soak up the broth.
Serves 6 (serving size: about 3 clams, 5 mussels, about 2 tablespoons broth, and 1 lemon wedge)


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1 tablespoon butter
1 tablespoon olive oil
1 cup sliced shallots
5 sprigs thyme
2 garlic cloves, thinly sliced
1 cup pale ale
2 pounds fresh littleneck clams in shells (about 18)
1 pound mussels in shells, scrubbed and debearded (about 30)
6 lemon wedges


Total: 20 Minutes

1. In a large pot or Dutch oven, heat butter and oil over medium heat. Add shallots, thyme, and garlic; cook until shallots begin to soften, about 3 minutes. Add beer, and bring to a simmer. Add clams and mussels; return to a gentle simmer.

2. Cover pot with a lid, and reduce heat to medium-low. Cook until shells open, about 10 minutes. Discard unopened shells. Serve with lemon wedges and a bowl for the shells.

Created date

September 2013

Nutritional Information

Calories 144
Fat 5.7 g
Satfat 1.8 g
Monofat 2.6 g
Polyfat 1.2 g
Protein 10.9 g
Carbohydrate 9.5 g
Fiber 1 g
Cholesterol 27 mg
Iron 2.8 mg
Sodium 327 mg
Calcium 36 mg