Mmmmm seafood! I love it. Lobsters, clams, crabs, fish, shrimp, scallops, the list could go on and on. This week, I wanted to try something, that I thought would be tricky, but ended up being fairly easy. There’s just some prep work ahead of time, which is really just cleaning the shellfish.
I went out and got the mussels and clams the same day I was going to use them. I didn’t want to let them sit in the fridge for a night.
Sorting them out and removing the dead ones. These are the ones that are open and don’t stay closed if you push them shut. Then I cleaned the outside and pulled out the mussels’ beards. Did you know they had beards? Me neither! They’re just some strands of hair, you just pull them right out (ouch!).
I also got a loaf of rustic Italian bread to toast up. Drizzled some olive oil on it and some black pepper and then toasted it at 500 for about 4-5 minutes.
When I was ready to eat, I melted some butter and olive oil. Sauteed the garlic and shallots and added some salt. Then threw in about 1.5 cups of white wine for the 3 pounds of shellfish. Let that simmer for about a minute and then tossed in the clams and mussels and cap the pot. I put the bread in the oven at the same time. Then every minute and a half, I would toss the shellfish around to get them evenly heated up. When they were all open, I tossed in some chopped parsley and red pepper flakes. Then squeezed in half a lemon. Enjoy!