This Creole Clams and Mussels dish is bold, briny, and packed with flavor. It’s the kind of seafood recipe that instantly elevates dinner at home. Imagine steamed shellfish bathed in a creamy, Creole-spiced sauce made with white wine, garlic, shallots, and the holy trinity of Creole cooking, bell pepper, celery, and onion.
Finished with lemon and fresh parsley, this seafood dish is perfect with crusty bread, or spooned over rice. If you’re looking for a restaurant-quality seafood dinner that’s both comforting and elegant, this is it.
Why You Will Love This Creole Clams and Mussels Recipe
- Authentic Creole Flavor: This seafood recipe features Creole seasoning, paprika, garlic, and aromatic vegetables that create a rich, complex base, just like you’d find in classic New Orleans cuisine.
- Perfect for Seafood Lovers: Loaded with fresh littleneck clams and mussels, this dish is an easy way to enjoy a restaurant-style shellfish dinner at home.
- Creamy and Briny Balance: The combination of white wine, stock, and heavy cream gives the sauce body and depth, without overpowering the natural flavor of the shellfish.
- One-Pan Wonder: You only need one deep sauté pan to make this Creole Clams and Mussels dish, making cleanup simple. It’s a fast and elegant weeknight seafood dinner.
- Pairs Beautifully with Bread or Rice: Serve this spicy seafood with crusty bread for dipping, or spooned over fluffy rice or pasta to soak up all that Creole cream sauce.
Ingredients
- Clams: Use littleneck, cherrystone, or Manila clams. Canned clams can be used in a pinch, but won’t have the same texture or presentation.
- Mussels: Blue or black mussels work well. If unavailable, use just clams, or add peeled shrimp or scallops.
- Shallot: Substitute with a quarter of a small onion or a green onion.
- Bell Peppers: Use any color bell peppers, or swap for poblano or Anaheim peppers for extra heat.
- Celery: Fennel or leeks can be used for a different aromatic twist.
- Creole or Cajun Seasoning: Make your own blend, or use blackened seasoning for a smoky profile.
- White Wine: Substitute with dry vermouth. Use more seafood stock or chicken stock if you want a non-alcoholic version.
- Stock: Use seafood stock, chicken broth, or vegetable broth.
- Heavy Cream: Half and half or full-fat coconut milk for a dairy-free option.
- Parsley: Fresh cilantro, basil, or chives can work in a pinch.
How to Prepare Creole Clams and Mussels
- Clean the clams and mussels.
- Heat olive oil in a deep sauté pan over medium heat. Add shallot, garlic, bell peppers, and celery. Season with salt, black pepper, paprika, and Creole or Cajun seasoning. Sauté until the vegetables are soft but not browned, about 4–5 minutes.
- Pour in the white wine and stock. Bring just to under a boil.
- Add in the clams, cover with a lid, and steam until they open. As the clams open, transfer the to a bowl and discard any that do not open.
- Add the mussels to the pan. Cover and steam until they open. As the mussels open, transfer to the bowl with the clams. Discard any mussels that remain unopened.
- Once the all of the clams and mussels have been removed, stir in the heavy cream. Simmer to reduce slightly, about 3–4 minutes.
- Lower the heat and return the clams and mussels to the pan. Add lemon juice and fresh parsley. Gently toss to coat and heat through.
- Garnish with the diced tomato and extra parsley.
How to Serve and Store Leftovers
- Serving Suggestions: Serve in shallow bowls with crusty French bread or garlic toast to soak up the sauce. It’s also great over white rice, orzo, or even creamy grits for a Southern twist.
- Storing Leftovers: Let cool and store the clams and mussels (with sauce) in an airtight container in the refrigerator for up to one day. Shellfish is best enjoyed fresh, so try to finish leftovers quickly.
- Reheat gently on the stovetop over low heat.
Frequently Asked Questions
- Can I make this with frozen shellfish? Yes, just make sure to fully thaw and clean them before steaming. However, fresh is always preferred, for best flavor and texture.
- What’s the difference between Creole and Cajun seasoning? Creole seasoning usually contains more herbs like oregano, basil, and thyme, while Cajun is spicier with a focus on chili peppers and garlic.
- What kind of white wine should I use? Go for a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid sweet wines.
- Can I freeze this dish? No, shellfish like clams and mussels do not freeze well after being cooked. It’s best served fresh.
- What if my clams or mussels don’t open? Discard any that remain closed after steaming—they were likely dead before cooking, and should not be eaten.
More Creole Recipes to Love
- Baked Cod with Creole Sauce
- Creole Crab Baked Oysters
- Creamy Creole Salmon with Shrimp
- Crispy Creole Crab Fingers
- Creole Butter Garlic Crab Claws
- Creole Chicken and Rice Soup
- Creole Chicken Pot Pie
Creole Clams and Mussels
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Creole Clams and Mussels dish is bold, briny, and full of flavor. It’s a restaurant-quality seafood recipe you can easily make at home.
Ingredients
- 32 count littleneck clams
- 2 pounds mussels
- 2 tablespoons olive oil
- 1 shallot, minced
- 4 cloves garlic, minced
- 1/4 cup green bell pepper, diced small
- 1/4 cup red bell pepper, diced small
- 1/4 cup celery, diced small
- 1/8 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Creole or Cajun seasoning
- 2 teaspoons paprika
- 1/2 cup white wine
- 1/2 cup chicken or seafood stock
- 1 1/4 cup heavy cream
- Juice of 1/2 lemon
- 1 Roma tomato, diced
- 2 tablespoons fresh parsley, plus more for garnish
- Lemon wedges, for serving
Instructions
- Soak the clams and mussels in separate bowls of cold water mixed with a teaspoon of flour or salt for at least 10 minutes. Rinse well. Discard any that remain open or have cracked shells. Remove the beard from the mussels, if needed.
- Heat olive oil in a deep sauté pan over medium heat. Add shallot, garlic, bell peppers, and celery. Season with salt, black pepper, paprika, and Creole or Cajun seasoning. Sauté until the vegetables are soft but not browned, about 4–5 minutes.
- Pour in the white wine and stock. Bring just to under a boil.
- Add in the clams, cover with a lid, and steam until they open. As the clams open, transfer the to a bowl and discard any that do not open.
- Add the mussels to the pan. Cover and steam until they open. As the mussels open, transfer to the bowl with the clams. Discard any mussels that remain unopened.
- Once the all of the clams and mussels have been removed, stir in the heavy cream. Simmer to reduce slightly, about 3–4 minutes.
- Lower the heat and return the clams and mussels to the pan. Add lemon juice and fresh parsley. Gently toss to coat and heat through.
- Garnish with the diced tomato and extra parsley.
- Serve with lemon wedges and plenty of crusty bread.
- ENJOY!
Notes
- Soak the clams and mussels for at least 10 minutes in cold water with a touch of flour or salt to extract any sand or debris.
- Be sure to remove any beard from the mussels.
- Prior to soaking, throw away any clams or mussels they are opened, or have cracked shells.
- As the clams and mussels steam open, remove and reserve to prevent overcooking. Overcooking can cause the seafood to become rubbery.
- Discard any clams or mussels that do not steam open.
- Only allow the seafood to warm back through in the sauce. Try not to overcook.
- If you do not want to use wine, just substitute with more stock.
- Serve in the pot, or in individual bowls.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Dinner
- Method: Easy
- Cuisine: Seafood
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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