You can build in extra flavors by varying the aromatic vegetables, the liquid and even the last-minute stir-ins. When you’re done, there’s almost a whole meal in the pot. All you need is some bread or simply cooked rice, grain or potatoes to sop up the broth.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large shallot or small red onion, chopped
- ½ cup white wine, beer (ale is nice) or water
- 4 to 6 pounds clams or mussels, well washed
- Fresh parsley leaves or sprigs for garnish
- Lemon wedges for serving
- Nutritional Information
Nutritional analysis per serving (4 servings)
576 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 83 grams protein; 170 milligrams cholesterol; 3411 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Put the oil in a saucepan large enough to hold all the clams or mussels over medium heat. When hot, add the shallot and cook, stirring occasionally, until it begins to soften, 5 minutes.
- Add the liquid along with the clams or mussels, turn the heat up to high, and cover the pot. Cook, shaking the pot occasionally, until they all (or nearly all) open, about 10 minutes. Turn off the heat.
- Scoop the mussels into a serving bowl. Remove as many shallots as you can with a slotted spoon and scatter them on top. Pour or ladle off the accumulated liquid, leaving any sediment in the bottom of the pan, and pour it over the mussels. Garnish with parsley and serve with the lemon wedges.
30 minutes
Dining and Cooking