Steamed Clams or Mussels

From the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis

Introduction

We consider ourselves very lucky to live in the Pacific Northwest where fresh fish and seafood are abundant. But as we travel throughout the United States, we see that modern air transportation allows everyone access to this healthy eating alternative. This preparation of clams or mussels couldn’t be easier or healthier. The mollusks are lean on their own and no additional fat is added. This can be a very quick first course or entrée with a nice loaf of crusty bread.

Ingredients

Steps

1. Rinse clams or mussels under cold running water in a colander. Discard any that do not close after their rinse. If using mussels, trim the thickest part of their beards with a pair of kitchen shears or scissors. (Don’t worry if a bit of the beards remains.) Put white wine, garlic, and shallot in a 4-quart saucepan or flameproof casserole fitted with a lid. Add leaves from the thyme sprigs to the pot; discard the twigs. Add salt, pepper, and clams or mussels to the pot. Bring to a boil, cover, and boil until the clams or mussels have opened, 4 to 8 minutes. Remove clams or mussels with a slotted spoon to a heated serving dish. Discard any that did not open.
2. Continue to boil the broth in the pot for an additional 3 to 4 minutes to reduce slightly. Add lemon juice and taste for seasoning. Add more salt or pepper, if necessary. Pour broth into individual ramekins. Using little cocktail or seafood forks, diners remove clams or mussels from their shells, dip them into the broth, and pop them happily into their mouths.

Notes

• Shop around in your town for the best seafood dealer and learn to trust its staff. There is no middle ground for fish or seafood. It is either absolutely fresh or it is not!
• If possible, when buying clams or mussels for steaming, go for the smallest available. They generally seem sweeter.

This content is from the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis.