Beer-Steamed Clams and Mussels

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.

Yield: Serves 6 (serving size: about 3 clams, 5 mussels, about 2 tablespoons broth, and 1 lemon wedge)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 144
  • Fat: 5.7g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.2g
  • Protein: 10.9g
  • Carbohydrate: 9.5g
  • Fiber: 1g
  • Cholesterol: 27mg
  • Iron: 2.8mg
  • Sodium: 327mg
  • Calcium: 36mg

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

Preparation

  1. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Beer-Steamed Clams and Mussels Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy