Recipe courtesy of The Cannery
Total:
27 min
Active:
20 min
Yield:
4 Servings
Level:
Intermediate

Nutrition Info

Healthy

Ingredients

Directions

Wash clams well. Wash mussels, making sure to remove and discard their beards. Heat 1 tablespoon olive oil in each of 2 large cast iron frying pans over high heat. Add clams and half the thyme to 1 of the pans; add mussels and half of the thyme to the other pan; cook for 1 minute. Divide butter and capers between the 2 pans. Continue cooking clams and mussels for 2 to 3 minutes, or until they open.

To serve, place clams mussels and the butter in which they cooked in a warmed serving bowl and sprinkle with fleur de sel. Serve with bread on the side, to soak up the butter at the bottom of the bowl.

Cook's Note

If you don't have access to fleur de sel, substitute sea salt.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Spicy Linguine with Clams and Mussels

Recipe courtesy of Giada De Laurentiis

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Manhattan Clam Chowder

Recipe courtesy of Michael Lomonaco

Clam Chowder

Recipe courtesy of Alton Brown

Linguine and Clams

Recipe courtesy of Bobby Flay

Linguine with Clam Sauce

Recipe courtesy of Robin Miller

White Clam Pizza

Recipe courtesy of Food Network Kitchen

Mussels in Spicy Red Sauce

Recipe courtesy of Jasper White

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking