Garlicky Steamed Mussels & Clams

1. 1

   Heat over medium heat a dutch oven, paella pan, or pot big enough to hold the shellfish and has a lid.

2. 2

   When the pot/pan is hot, add some olive oil and/or butter (enough to be able to saute the garlic and shallots at minimum, e.g. a tablespoon; you can add a lot more oil if you want for flavor) and then the garlic and shallots. Add a couple sprinkles of the red pepper flakes and a little salt.

3. 3

   Saute the garlic and shallots for a minute or two until translucent (don't burn them; if they're browning very quickly, turn down the heat).

4. 4

   Add the tomatoes, stir them around, and add the wine and let simmer for a minute.

5. 5

   Add mussels and clams, cover the pot, and cook over medium-high. Check the pot every 1 1/2 minutes or so, turning the shellfish when you check them, and then putting the lid back on.

6. 6

   When the mussels and/or clams are open, it's done!

* Per serving · 4 servings · Values may vary.

No additional tips available.