Steamed Littleneck Clams and West Coast Mussels in a White Wine Butter Sauce
2013-03-31- Servings : 4
- Prep Time : 12m
- Cook Time : 8m
- Ready In : 20m
Ingredients:
- 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
Directions:
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.
Enjoy!