Recipe courtesy of The Cannery
Save Recipe Print
Total:
27 min
Prep:
20 min
Cook:
7 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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Steamed Mussels

Recipe courtesy of Tyler Florence

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Classic French Mussels

Recipe courtesy of George Duran

Mussels in White Wine

Recipe courtesy of Ina Garten

Manhattan Clam Chowder

Recipe courtesy of Food Network Kitchen

New England Clam Chowder

Recipe courtesy of Anne Burrell

Linguini with Clam Sauce

Recipe courtesy of Rachael Ray

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Linguini with White Clam Sauce

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories