Steamed Clams And Mussels

[OSD]

1 1/2 lbs small live hardshell clams, scrubbed
(such as cherry stones or Manila)
1/4 cup butter
1/3 cup dry white wine
2 Tbs fresh lemon juice
1/2 cup clam juice
2 Tbs minced or pressed garlic
2 tsp chopped fresh basil
(or 1/2 tspn dry basil)
2 tsp chopped fresh dill
(or 1/4 tspn dry dill weed)
1 Tbs chopped fresh parsley
2 tsp chopped fresh thyme
(or 1/4 tspn dry thyme)
1 lb small live blue mussels, scrubbed, debearded
1 small tomato, diced
=== GARNISH ===
Lemon wedges
1 Tbs finely-chopped parsley
or other fresh herbs



1 Place the clams, butter, wine, lemon juice, clam juice, garlic and herbs in a large deep pot. Bring to a boil over high heat, uncovered. As soon as it comes to a boil, add the mussels and cover the pot.
2 Boil until the mussels and clams are open, 3 to 4 minutes, shaking the pan occasionally; discard any clams or mussels that do not open. Remove from the heat and toss in the diced tomato.
3 Divide the shellfish and broth into serving bowl(s) and garnish with chopped herbs and lemon wedges.
4 This recipe yields 4 servings.
5 Comments: Mussels and clams are popular because they are fast, fast, fast to cook. They need steaming only until their shells pop open and the meat is plumped. If overcooked, they will be tough. There's nothing better than sticking a big hunk of crusty French bread into that rich and garlicky broth to soak up all that goodness. Be sure to put out plenty of bowls for collecting the empty shells.


Servings: 4

[SteerCrazy]

great recipe...I love steamed mussels!!