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.

Recipe by Oxmoor House October 2013

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Credit: Oxmoor House

Recipe Summary

total:
20 mins
Yield:
Serves 6 (serving size: about 3 clams, 5 mussels, about 2 tablespoons broth, and 1 lemon wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

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Nutrition Facts

144 calories; fat 5.7g; saturated fat 1.8g; mono fat 2.6g; poly fat 1.2g; protein 10.9g; carbohydrates 9.5g; fiber 1g; cholesterol 27mg; iron 2.8mg; sodium 327mg; calcium 36mg.
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