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Beer-Steamed Clams and Mussels

Photo: Oxmoor House
Total time 20 mins
Yield Serves 6 (serving size: about 3 clams, 5 mussels, about 2 tablespoons broth, and 1 lemon wedge)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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