Steamed Clams and Mussels With Garlic Butter Recipe

Can Be Served As A Main Course Or Appetizer

Steamed Clams and Mussels With Garlic Butter Recipe

Sometimes on special occasions it's nice to have an unusual or special appetizer for people to nosh on. Seafood is a popular choice at my house and is really quick for those short on time. There's few ingredients to this and you can serve little bowls of them with a bit of the juices ladled over top, along with thick slices of bread to sop up the juice. Make sure to get your clams from a fish market where they are kept live over ice, not wrapped in in styrofoam trays. The better seafood you get, the better it will taste!


2 lbs of mixed clams and mussels, washed and cleaned (they can be a bit gritty)
3 tbsp butter
1 shallot, thinly sliced
4 garlic cloves, peeled and minced
1 thai chile, seeded and minced (optional)
1/2 cup dry white wine
3 tbsp minced Italian parsley
cracked black pepper
lemon wedges

  In a large, deep pan, melt the butter over medium low heat and saute the shallot and chile until softened. Add the garlic and continue to stir, cooking, until fragrant; about 2 minutes. Don't let the garlic brown. Add the wine and bring to a boil, stirring up any bits off the bottom. Turn the heat down to medium low so that the mixture is simmering, then pour in the clams and mussels. Cover the pan with a lid and let them steam for about 5-7 minutes, stirring and checking every now and then. You'll know that they are cooked when the shells have opened. 

  Discard any unopened shells (there's always a few), and don't worry about the ones that are opened only a bit. You can still eat those. Sprinkle the parsley and pepper over top and serve. Divide the mixture among four bowls, ladling the juices over top for people to soak up with bread. Serve with the lemon wedges alongside.

Makes 2 dinner servings, or 4 appetizers

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom