Steamed Littleneck Clams and West Coast Mussels in a White Wine Butter Sauce

  • Servings : 4
  • Prep Time : 12m
  • Cook Time : 8m
  • Ready In : 20m


  • One pound of BC coastal mussels
  • Two pounds of littleneck clams or Manila clams
  • Half pound of unsalted butter
  • One half of medium onion or 2 shallots
  • 6 cloves of chopped garlic
  • 2 table spoons of extra virgin Olive oil
  • One cup of white wine
  • 2 pinches of crushed dried chili flakes
  • Fresh cracked pepper to taste
  • Fresh Cilantro


Saute Onions and Garlic with Extra Virgin Oil and 2 table spoons of the butter until softened. Add fresh mussels and clams, 1 cup of white wine and burn off most of the wine (About 2 minutes on high heat). Add the remainder of the butter, the chili flakes and grape tomatoes then cover for about 3-5 minutes or until mussels have all opened. Discard any mussels that have not opened.

Add fresh Cilantro and serve with your favorite bread or banquette for dipping.








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