We've always steamed/cooked mussels and clams in a wide shallow pan. How much depends on how big.
Note though that the shells can scratch nonstick coating. We either used an old nonstick that we kept around just for shellfish. Not one that was peeling, just an old one that had lost its nonstick qualities, or an aluminum or stainless skillet.
Note though that the shells can scratch nonstick coating. We either used an old nonstick that we kept around just for shellfish. Not one that was peeling, just an old one that had lost its nonstick qualities, or an aluminum or stainless skillet.