Stout Steamed Clams And Mussels With Charred Onions Food

STEAMED MUSSELS AND CLAMS

Steamed Mussels and Clams image

These mussels and clams are steamed in a fragrant broth of shallots, herbs, and white wine. You'll want lots of grilled toasts to sop up the juices.

Provided by Martha Stewart

Number Of Ingredients 14

Ingredients

1 pound mussels
2 pounds littleneck clams
1 small white baguette, cut into 3/4-inch slices
3 tablespoons olive oil
1 clove garlic, cut in half
2 tablespoons unsalted butter
3/4 pound leeks, white parts only, cut in half lengthwise and sliced very thinly, well washed
2 medium shallots, finely chopped
4 sprigs fresh thyme
1 small sprig fresh oregano
1 fresh or dried bay leaf
1/2 serrano chile, seeded and deveined
2 cups dry white wine
Salt and freshly ground black pepper

Steps:

Scrub mussels and clams in cool water. Remove beards from mussels, and discard all broken or opened shells. Remove from water, and refrigerate until needed.
Heat broiler or grill to medium-high heat. Brush bread slices with olive oil on both sides. Place on grill or under broiler for about 30 seconds on each side or until golden. While still hot, rub tops with cut side of garlic clove.
Place a large stockpot on grill or stove over medium heat. Add butter. When melted and bubbling, add leeks, shallots, thyme, oregano, bay leaf, and chile. Saute until leeks and shallots are translucent, about 10 minutes. Add white wine, and salt and pepper to taste; bring to a simmer. Add mussels and clams; cover; cook until shells open, about 7 minutes. Serve in a bowl with the croutons.

SIMPLE STEAMED CLAMS OR MUSSELS

Simple Steamed Clams or Mussels image

This straightforward method of cooking mussels or clams produces an excellent dinner in 30 minutes. You can build in extra flavors by varying the aromatic vegetables, the liquid and the last-minute stir-ins. All you need is some bread or simply cooked rice, grain or potatoes to sop up the broth.

Provided by Emily Weinstein

Categories dinner, lunch, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 tablespoons extra-virgin olive oil
1 large shallot or small red onion, chopped
1/2 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

Steps:

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.

Nutrition Facts : @context http, Calories 554, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 12 grams, Fiber 0 grams, Protein 83 grams, SaturatedFat 2 grams, Sodium 3410 milligrams, Sugar 1 gram, TransFat 0 grams

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