- 2 pounds Manila clams
- 2 pounds mussels
- 2 tablespoons olive oil
- 1/4 cup chopped fresh thyme leaves
- 2 sticks butter
- 2 tablespoons capers
- 1 teaspoon fleur de sel*
- 1 loaf foccacia or garlic bread, sliced and toasted
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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.