Mussels and Clams with Sizzling Brown Butter and Capers

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.