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


Credit: Oxmoor House

Recipe Summary

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


Ingredient Checklist


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.

  • 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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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.