Mussels & Clams in White Wine Sauce
Prep Time
Serves
Cooking Mode
2 shallots, minced
½ cup unsalted butter, softened
2 cups celery, diced
3 cups dry white wine
2 lbs mussels, trimmed and washed
2 lbs littleneck clams, trimmed and washed
¼ cup flour
¼ tsp each salt and pepper
2 shallots, minced
½ cup unsalted butter, softened
2 cups celery, diced
3 cups dry white wine
2 lbs mussels, trimmed and washed
2 lbs littleneck clams, trimmed and washed
¼ cup flour
¼ tsp each salt and pepper
Directions
1In a large saucepan, cook the shallots in ¼ cup (60 ml) of butter for about 2 min. over medium heat until translucent. Add the celery, salt and pepper, and cook for 2 to 3 min. more.
2Add the wine and bring to a boil. Add the mussels and clams and cover tightly. Cook over high heat, stirring once or twice, until shells have opened, about 5 to 7 min. Discard any mussels or clams that remain closed or are cracked.
3Meanwhile, in small bowl, mix remaining butter and flour until the mixture is smooth.
4Remove the mussels and clams and place in a warmed serving dish, leaving the broth in the pan. Bring broth to a boil and gradually whisk flour-butter mixture into the broth, and simmer until thickened, 1 to 2 min.
5Pour the sauce over the mussels and clams, and serve with bread on the side.
Tips
1
This dish serves 4 as hearty main course, or up to 8 as an appetizer.
Disclaimer
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Personal Note
Personal Note
