Mussels and Clams in Wine Sauce is a simple but very impressive French recipe to prepare for that special occasion. I have made this so many times and it never gets boring. The flavours combine to create a beautiful sensation that hits all of your sense. I use a fork to eat the first mussel then use its empty shell as pincers to grab the meat from the clams and mussels. Served as a starter and as a main dish for satisfied diners. Serve with warmed baguettes as dunking is all part of this recipe.

Mussels and Clams in Wine Sauce

Full of flavour, colour and an aazing mouth watering aroma.

4.69 from 67 votes

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Course: Main Dish, Starter

Cuisine: French

Keyword: Alcohol, Clams, Mussels, Romantic, Seafood

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: People

Calories: 409kcal

Ingredients

4 cloves garlic peel/slice finely
1 lb mussels
1 lb clams
1 oz unsalted butter
4 floz white wine quality
1 tbsp extra virgin olive oil
2 large red chillies deseed and slice finely
1 medium onion peel and sliced
1/3 bunch parsley flat leaf
1 large lemon juice only

Instructions

VERY IMPORTANT : Check the mussels and clams are fresh by placing them in a colander and running them under very cold water. Any that remain open must be thrown away. If they close under the cold water, they are safe to eat.
I check the good mussels and clams for anything stuck to the shell by giving them a quick scrub with a vegetable brush or similar.
Rinse the mussels and clams well and drain.
Place a large deep sided pan on the hob over a medium low heat and add 2/3rds of the unsalted butter. Allow to melt.
1 oz unsalted butter
Once melted, add the onions and fry until they are starting to turn brown. Normally 2 – 3 minutes. Remove from the pan using a slotted spoon and put to one side for now.
1 medium onion
Add the remaining 1/3rd of the unsalted butter and the olive oil and allow the butter to melt.
1 oz unsalted butter, 1 tbsp extra virgin olive oil
Once melted add the sliced garlic and fry for 2 – 3 minutes.
4 cloves garlic
Now add the sliced chillies and the white wine and raise to a gentle boil.
2 large red chillies, 4 floz white wine
Add the washed clams and place the lid on the pan. When the clams start to open, remove with a slotted spoon and put to one side for a moment until all of the clams have opened and been removed. You will now have an amazing flavour stock in the pan.
1 lb clams
Add the mussels and any extra wine if needed (or cream if you would like a thicker sauce) and place the lid on to steam. They will start to open with a few minutes.
1 lb mussels
Reduce the heat to low and add the onions and clams back to the pan together with a little squeeze of lemon juice.
1 large lemon
Ladle the mussels and clams to a large warmed serving dish or individual bowls and serve immediately with crusty baguette. Garnish with chopped parsley.
1/3 bunch parsley

Nutrition

Mussels and Clams in Wine Sauce