CLAMS #AND #MUSSELS #IN #GARLIC #BUTTER #WINE #SAUCE

Clams and Mussels in Garlic Butter Wine Sauce is the right solution to get pleasure from those high-quality contemporary shellfish. Steamed in a very flavorful broth, this simple dish could be on the desk in about 30 minutes

INGREDIENTS 1 pound clams 1 pound mussels 1 1/2 Tablespoons butter 4 cloves garlic, thinly sliced 1/2 cup yellow onion, sliced 1 Tablespoon avocado oil (or additional virgin olive oil) 1/2 cup dry white wine 2 teaspoons red pepper flakes (more or less, to taste) Fresh parsley, to garnish Juice of one lemon INSTRUCTIONS CHECK ALL CLAMS AND MUSSELS! They ought to be fully closed Test any clams/mussels which are partially open: Press shell collectively with thumb and index finger, cling for 2-3 seconds and release. OR, surprise the shells beneath cold, working water. If shells close, then they're secure to eat. If they stay open, THROW THEM AWAY Rinse clams and mussels, and drain in a colander Melt 1 tablespoon butter in a heavy, wide-bottom pot Add onions, and saute over medium-low warmth for about 3 minutes, till onions are faded golden brown. Remove onions and set aside. Add remaining butter, plus avocado or olive oil. When butter has melted, upload garlic and cook dinner till fragrant, 2-3 minutes. Add white wine and red pepper flakes, and deliver to a low boil Add clams, cover, and steam till they simply open. (will take 3-10 minutes, depending on measurement and freshness) Remove clams with slotted spoon to reserve broth. Clams won't all open on the similar time, so take away as they open.  Add a bit additional wine, if necessary. Add mussels, cover, and steam till simply open. (will take 3-4 minutes) Turn warmth to low, and upload clams and onion to pan. Squeeze lemon juice over clams and mussels. For additional heat, sprinkle with a bit additional red pepper flakes Transfer clams, mussels and broth to serving dish. Garnish with contemporary parsley.  Serve immediately.  NOTES Use wine which you simply desire to drink! If you use a wine you don’t like, you’ll have a dish you don’t like. I choose a dry, crisp white. Clams and mussels do no longer take lengthy to cook Clams will take wherever from 3-10 minutes to open, depending on measurement and freshness.  Mussels simply take 2-3 minutes to open Do I must make use of wine? I extremely suggest it. The alcohol chefs out, leaving simply high-quality flavor.  What if I don’t desire to purchase a entire bottle for one dish? Most shops now carry small boxed wine! It’s a vast solution to attempt new wines, and also you don’t must dedicate to a complete sized bottle. NUTRITION INFORMATION: YIELD: 2 SERVING SIZE: 6oz  Amount Per Serving:CALORIES: 553 TOTAL FAT: 22g SATURATED FAT: 8g TRANS FAT: 0g UNSATURATED FAT: 9g CHOLESTEROL: 155mg SODIUM: 908mg CARBOHYDRATES: 19g FIBER: 1g SUGAR: 6g PROTEIN: 55g

I love all types of seafood, and rising up we ate it regularly. Shrimp is the seafood I devour most generally and I even have fairly simply a couple of Shrimp Recipes on the blog.

I no longer usally devour clams and mussels, and I had via no means cooked them. But then I saw some fabulous watching grilled clams my chums made and I got inspired.

I headed instantly to a contemporary fish market in Tulsa that flies in product daily. After some encouragement from the fishmonger, I wear my adventurous cap and created Clams and Mussels in Garlic Butter Wine Sauce.

WHY THIS RECIPE WORKS
It is a one-pot meal this is simple to make
The pretty sauce soaks into each clam and mussel
Its in a position in about 30 minutes
picture of clams and mussels in steel bucket, with lemons, garlic, parsley & red pepper flakes on desk and glass of wine in background

SELECTING AND WORKING WITH CLAMS & MUSSELS
Go to a fish market or the seafood counter of your grocery store, especially if you’ve via no means sold clams or mussels before.

A reputable fishmonger:
will via no means promote you bad product
is knowledgeable
wants to help, and can supply you recommendations
Clams and mussels are freshest and most secure whilst they're fully closed.

TWO WAYS TO TEST PARTIALLY OPEN SHELLS
Manually near the shell with 2 fingers, cling for 2-3 seconds, and permit go
Shock the shell via working it beneath chilly water
If the shells close, they're nice to go. If they stay open, they're lifeless and must be tossed.

INGREDIENT TIPS FOR CLAMS AND MUSSELS IN GARLIC BUTTER WINE SAUCE
Use actual butter! It has additional taste and melts higher than margarine or imitation butter, and a bit is going a lengthy way

Use contemporary onion and garlic. They equally upload such high-quality flavor, and garlic/onion powder actually won’t do the trick

Use wine which you simply desire to drink! If you use a wine you don’t like, you’ll have a dish you don’t like. I choose a dry, crisp white.

Red Pepper Flakes upload a large kick, so pass faded within the start and also you possibly can upload additional on the end

Fresh-squeezed lemon juice and contemporary parsley upload one other punch of taste as a last garnish

Clams will take wherever from 3-10 minutes to open, depending on measurement and freshness.
Mussels simply take 2-3 minutes to open
picture of clams and mussels in steel bucket, with lemons, garlic, parsley & red pepper flakes on desk and glass of wine in backgriound

STEP BY STEP INSTRUCTIONS 
Rinse clams and mussels beneath cold, working water. Drain properly in a colander.

Melt half of the butter in a heavy, wide-bottom pot. Add onions and cook dinner till translucent. Remove onions and set aside

Melt remaining butter, plus oil in pot. Add garlic and cook dinner till golden brown. Garlic chefs quickly, so preserve a watch on it.

Add white wine and red pepper flakes, and deliver to a low boil

Add clams and cook dinner till they open, removal clams as they open. Transfer clams to a bowl, and preserve the bowl covered

Add a bit additional wine, if necessary. Add mussels and cook dinner till they open.

overhead shot of mussels steaming in pot
Return clams and onion to pan, and upload contemporary lemon juice.

FREQUENTLY ASKED QUESTIONS
How many clams and mussels ought to I buy?  I generally purchase about 1/2 pound each of clams and mussels per person. That sounds like a lot, but every one has very little meat and most of that weight is from the shells. Also, the fishmonger will always supply you a bit extra, in case any are bad.

Do I must make use of wine? I extremely suggest it. The alcohol chefs out, leaving simply high-quality flavor.

What if I don’t desire to purchase a entire bottle for one dish? Most shops now carry small boxed wine! It’s a vast solution to attempt new wines, and also you don’t must dedicate to a complete sized bottle.

What are the finest serving concepts for Clams and Mussels in Garlic Butter Wine Sauce?
On their own, as a faded meal
With any lengthy pasta. I use Bucatini, simply due to the fact I love the thicker cut and the gap within the center soaks up the sauce
With a chew of crusty bread to take up the sauce
MORE DELICIOUS SEAFOOD RECIPES

Old Bay Salmon Cakes
Crunchy Baked Fish Sticks
Easy Shrimp Scampi
Open Faced Skinny Tuna Melt