Recipe courtesy of The Cannery

Mussels and Clams with Sizzling Brown Butter and Capers

Name: Mussels and Clams with Sizzling Brown Butter and Capers
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H7M0.000S
Total time: P0Y0M0DT0H27M0.000S
Yield: 4 Servings
Cuisine: american
Ingredients: 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

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Level: Intermediate
Total: 27 min

Prep: 20 min
Cook: 7 min

Yield: 4 Servings

Nutrition Info

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Ingredients

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

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.