Beer-Steamed Clams and Mussels
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Ingredients
1 tablespoon butter
1 tablespoon olive oil
1 cup chopped shallots
5 sprigs thyme
2 garlic cloves, thinly sliced
1 cup light ale
2 pounds fresh clams in shells (about 18 pieces)
1 pound seashell mussels, peeled (about 30 pieces)
6 lemon slices
To make
Make sure to use a large saucepan to cook the clams evenly, then serve them straight out of the pan with crispy Italian bread to soak in the broth.
In a large saucepan or roasting pan, heat the butter over medium-high heat. Add the shallots, thyme, and garlic; cook until the shallots begin to soften, about 3 minutes. Add the beer and bring to a boil. Add the clams and mussels; bring to a gentle simmer.Cover the pan and reduce the heat to medium-low. Cook until the shells are uncovered, about 10 minutes. Discard unopened sinks. Serve with lemon wedges and a clamshell bowl.
In a large saucepan or roasting pan, heat the butter over medium-high heat. Add the shallots, thyme, and garlic; cook until the shallots begin to soften, about 3 minutes. Add the beer and bring to a boil. Add the clams and mussels; bring to a gentle simmer.Cover the pan and reduce the heat to medium-low. Cook until the shells are uncovered, about 10 minutes. Discard unopened sinks. Serve with lemon wedges and a clamshell bowl.
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Author:Admin
Published: 11/20/2023 9:03 PM
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