Clams and Mussels

[Jeekinz]

Clean your shellfish accordingly.

Lightly saute 1-2 sliced shallots in evvo inside a sauce pan or small stock pot. Add the clams, mussels, 3-4 sprigs fresh thyme or tarragon, 1 1/2 cups dry white wine, 2 cloves of minced garlic, black pepper, 1 teaspoon red pepper flakes and the juice from 1/2 a lemon.

Cover and cook until the shells open. About 10 minutes. Discard the ones that dont open. The mussels will cook first, so pull them out when done or add them 2-3 mimnutes after the clams.

Some toast for the sauce.

I can haz mussel?

 

[ironchef]

Your sauce base is similar to something that I do. Try this:

1. Saute diced chorizo until lightly browned.
2. Add the shallots, garlic, and red pepper and saute until lightly golden brown.
3. Deglaze with white wine then add the clams/mussels to steam.
4. Remove clams/mussels when done, then add 2-3 Tbsp. unsalted butter and emulsify. Season sauce to taste with salt and lemon and pour over clams.

 

[Jeekinz]

That sounds good. I'm kinda bored with the routine now, but it tastes so darn good. The chorizo sounds like a winner. I've done the butter mounted sauce before, just not with the chorizo.

Thanks.

 

[giggler]

Jeepers Jeekinz,

What are you doing to the animals up there?

That poor little kitty with the lime stuck on his head looked sooo sad!

I miss the little guy...

Seriously, do you make mussels with spaghetti?

I had some once that looked a lot like your recipe except it had a very light sort of chopped tomato sauce to it , served in a bowl of spaghetti with the muscles on top. I can't seem to re-create that sauce.

Eric, Austin Tx.

 

[quicksilver]

I need more bread. Here's mine, what's everybody else eating? More wine, please.

 

[Jeekinz]

LOL

Yes, sometimes I do shellfish and pasta. The DW doesn't like it, so I prepare it on the weekends when she's at work. Wasn't feeling the pasta today.