MUSSELS, CLAMS AND SHRIMP IN WHITE WINE AND BUTTER SAUCE

Prep time 25 minutes   

Active prep time 25 minutes

Special equipment needed – Dutch oven

Special skills needed – None

Serves 4

In my mind, mussels are the most under-appreciated seafood available.  They are readily available year-round (although better in the fall and winter) and relatively inexpensive to cook at home.   They are packed with vitamin B12 and Omega 3’s.  They contain more iron than beef.  Almost all commercially available mussels are now produced through responsible aquaculture, so they are not only sustainable, but actually beneficial to the ocean around them.  Add to that, their wonderfully complex, briny flavor and the wide variety of flavors you can pair them with, and you’ve got a real super-food.  If you aren’t eating mussels as a regular part of your diet from Halloween to Easter, I highly recommend you start.  Here’s a simple way to enjoy them that lets the mussel be the star of the show.  You can add the clams and shrimp or not.  I always do because I like some variety, but I always enjoy the mussels just a little bit more.

INGREDIENTS:

2 Tablespoons Olive oil

1 Medium Shallot - Chopped

2 teaspoons Fresh thyme leaves

½ teaspoon Red pepper flakes

2 lbs Mussels

2 lbs Clams

1 lb Shrimp

1 teaspoon salt

½ Cup water

½ Cup Dry white wine

4 Tablespoons Melted butter

1 Tablespoon Chopped Parsley

Thoroughly wash the mussels, clams, and shrimp in cold water.  Discard any of the clams and mussels that are cracked or open.  Heat the olive oil over high heat in a Dutch oven or other heavy bottomed pan.  Add the shallot and thyme and cook, stirring constantly for 3 minutes.  

Add the red pepper flakes and stir until incorporated into the mixture.   

Add the clams and mussels and toss to coat them well.  Mix the salt with the water and pour it into the pot.  It needs to get to the bottom to create steam, but you don’t want to wash all the flavor off of the shellfish, so try to pour it straight to the bottom.  Add the shrimp on top.  Cover and cook for 5 minutes.   Meanwhile, whisk together the melted butter, white wine, and parsley.  Open the lid and drizzle this mixture all over the seafood.  The shells should just be starting to open and you want to get as much of that buttery goodness inside as possible.  Cover and cook for at least two more minutes.  If the shells are all open and the shrimp have turned pink, it is done.  If not, you can give it some more time.  When it is ready, toss the mixture one more time to get the broth onto the seafood.  Serve a healthy scoop of the mixture with a small bowl of the broth and some crusty bread.  Don’t forget a bowl to toss all of those shells in.