I did the garlic-ginger mussels ... It was wonderful - I did add 2 TB of butter and some extra fresh herbs from my garden. It was great!
Steamed Clams or Mussels in Seasoned Broth
Simmer your choice of shellfish in one of our homemade seasoned broths for an easy and healthy seafood supper.
- Seasoned broth (choices follow)
- 3 dozen clams in shells, suitable for steaming (about 2 1/2 lb.), or mussels in shells (1 1/4 lb.)
- Chopped parsley, green onions, or fresh cilantro
- Lemon wedges
- 1. In a covered 5- to 6-quart pan over high heat, bring broth to a boil. Reduce heat to low and simmer while cleaning shellfish.
- 2. Meanwhile, scrub clams or mussels well; pull any beards off mussels. Discard open shellfish that don't close when tapped.
- 3. Return broth to a boil over high heat. Add shellfish, cover, and cook until shells pop open, 3 to 6 minutes. Spoon shellfish and broth into bowls. Sprinkle with parsley. Serve with lemon wedges.
- Creamy tarragon-shallot broth. In pan, combine 1 cup water (for clams) or clam juice (for mussels), 1 cup dry white wine, 1/2 cup chopped shallots, 1/4 cup whipping cream, and 1 teaspoon dried tarragon.
- Per serving with clams: 265 cal., 34% (90 cal.) from fat; 13 g protein; 10 g fat (5.8 g sat.); 11 g carbo (0.3 g fiber); 328 mg sodium; 62 mg chol.
- Garlic-ginger broth. In pan, combine 1 cup water (for clams) or fat-skimmed reduced-sodium chicken broth (for mussels), 1 cup sake or dry white wine, 1 tablespoon chopped garlic, 1 tablespoon chopped fresh ginger, and 1/4 teaspoon crushed hot chili flakes.
- Per serving with clams: 154 cal., 5% (8.1 cal.) from fat; 12 g protein; 0.9 g fat (0.1 g sat.); 5.4 g carbo (0.2 g fiber); 56 mg sodium; 29 mg chol.
- Tomato-basil broth. In pan, combine 1 can (14 1/2 oz.) diced tomatoes (including liquid), 1/2 cup water (for clams) or fat-skimmed reduced-sodium chicken broth (for mussels), 1/2 cup chopped onion, 1 tablespoon minced garlic, and 2 teaspoons dried basil.
- Per serving of clams: 131 cal., 11% (14 cal.) from fat; 14 g protein; 1.5 g fat (0.2 g sat.); 17 g carbo (2.4 g fiber); 386 mg sodium; 29 mg chol. z
As the shellfish cook, they release their briny juices into the broth. Clams tend to be saltier than mussels; when cooking them, use water for the broth.
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