Wine Steamed Mussels or Clams Print Email

Sea or Kosher salt and water (2 TBS salt to 2 quarts water)
1-2 quarts clams or mussels
1-2 TBS olive oil
4 cloves garlic, sliced
1/2 onion, sliced
sprigs of thyme
sprigs of parsley
3/4-cup Dry white wine or vermouth
1/2-cup clam juice or water
juice of 1/4 lemon
1/4 tsp pepper
dash Tabasco
1-3 TBS butter
lemon wedges

Dissolve salt in 2 quarts cool water. Soak in several changes of cold salted water and then brush clean.

Meanwhile in a large skillet or wok, slowly sauté onion in oil, once soft, add garlic and herbs and sauté 2 minutes longer. Crank heat and add shellfish along with wine, water or clam juice, and pepper, cover and steam until clams or mussels open wide.

Remove clams and transfer to a serving dish. Taste and adjust sauce, adding dashes of Tabasco if desired. Melt in butter off the flame and pour sauce over clams, taking care not to pour any sand that may be at the bottom of the pot. Sprinkle generously with chopped parsley and serve with lemon wedges and rustic bread. –Chef Mick Rosacci, Tony’s Markets.

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