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
Units
Scale
- 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