Mussels and Clams with Sizzling Brown Butter and Capers

1. 1

   Wash clams well.

2. 2

   Wash mussels, making sure to remove and discard their beards.

3. 3

   Heat 1 tablespoon olive oil in each of 2 large cast iron frying pans over high heat.

4. 4

   Add clams and half the thyme to 1 of the pans; add mussels and half of the thyme to the other pan; cook for 1 minute.

5. 5

   Divide butter and capers between the 2 pans.

6. 6

   Continue cooking clams and mussels for 2 to 3 minutes, or until they open.

7. 7

   To serve, place clams mussels and the butter in which they cooked in a warmed serving bowl and sprinkle with fleur de sel.

8. 8

   Serve with bread on the side, to soak up the butter at the bottom of the bowl.

9. 9

   *Cook's Note: If you don't have access to fleur de sel, substitute sea salt.

10. 10

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

11. 11

    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.

No additional tips available.