Mussels and clams with wine and cream

Mussels and clams with wine and cream

By
From
Nathan Outlaw's Home Kitchen
Serves
2
Photographer
David Loftus

My daughter Jessie and I love mussels and clams and enjoy tucking into big bowlfuls of this quick and simple dish. White wine, parsley and cream complement these molluscs so well. When you’ve finished eating all of them you are left with the most wonderful, lip-smacking soupy liquor that needs to be mopped up with lots of lovely crusty bread.

Ingredients

Quantity Ingredient
500g live mussels
500g live clams
a drizzle olive oil
2 shallots, peeled and finely chopped
2 garlic cloves, peeled and crushed
100ml white wine
200ml double cream
2 tablespoons chopped flat-leaf parsley
freshly ground black pepper

Method

  1. Wash the mussels and clams, and pull away the hairy ‘beard’ from the mussels. Discard any mussels or clams that are open and refuse to close when pinched back together, and any that have damaged shells.
  2. Place a large pan that has a tight-fitting lid over a high heat. When it is hot, add the olive oil followed by the shallots and garlic. Cook, stirring frequently, for 2 minutes until the shallots soften and the garlic begins to brown.
  3. Add the mussels, clams and wine, then cover and cook for 1 minute. Lift the lid, add the cream then re-cover and cook for 3 minutes. Lift the lid again and check that the shells are open. If not, replace the lid, cook for a further minute and check again.
  4. When the shells have opened, add the chopped parsley and some pepper. Divide the mussels and clams between 2 warmed bowls and pour over the tasty liquor. Serve at once, with crusty bread and butter.
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