STEAMED MUSSELS AND CLAMS WITH GARLIC, BUTTER AND MUSTARD

STEAMED MUSSELS AND CLAMS WITH GARLIC, BUTTER AND MUSTARD image

Yield 2-3 servings

Number Of Ingredients 14

Previous Next

1 pound Mussels
1 pound Razor Clams
1 pound Quahogs
1 tablespoon olive oil
3 sprigs of thyme
1 leek, sliced into thin half rings
3 garlic cloves, minced
Sea salt and fresh ground black pepper to taste
1 bottle of Ale
1 to 3 tablespoons butter, to taste
1 tablespoon cilantro
juice from 1/2 lemon
1 teaspoon Dijon mustard
Crusty bread, for serving.

Steps:

1. clean and scrub all of your shell fish under cold running water removing the beards. 2. In a soup pot, heat olive oil. Sauté leeks for about minute and a half on medium heat then add garlic and thyme before the leeks start to brown. Add your garlic and salt & pepper, continue sautéing until the edges of the leaks get a little dark. Careful not to burn your garlic. It should take around 4 minutes or so. Add the bottle of ale and bring to a simmer then add the clams and mussels. Steam them for around 7 to 10 minutes, stirring occasionally. Remove clams and mussels to a large bowl, leaving behind the liquid. Throw away any broken or unopened ones. 3. Add the butter, cilantro, lemon juice and mustard and stir until the butter is melted. Add a little more butter if the liquid is bitter. Pour the sauce over your calms and mussels and serve with bread.