Steamed Mussels or Clams

Created September 14, 2000

  • 1 Lb Fresh Mussels or Clams
  • 2 Tbsp Butter or Olive Oil
  • Chopped Shallots
  • Chopped Garlic
  • 1/4 C Dry White Wine
  • 1/4 C Water

Rinse the shellfish and debeard the mussels.

Sautee the Oil, Shallots, and Garlic in a saucepan. When the onion goes translucent add the wine and water. Place the shell fish in the boiling mixture and cover the pan. Steam the shellfish for 5-8 minutes, no longer. Please don't over cook your shellfish friends. Use the broth for something.

Comments and History

This is the easiest and fastest recipe for steamed clams I know of.
It is a favorite of my customers at the Ferry Plaza Farmers Market on the waterfront in San Francisco. You might want to double or triple this recipe.

Recipe from the Camelid Cookbook © 2000 All rights reserved.

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