Steamed Mussels And Clams With Garlic, Butter And Mustard

1. 1

   1. clean and scrub all of your shell fish under cold running water removing the beards.

2. 2

   2. In a soup pot, heat olive oil. Saute leeks for about minute and a half on medium heat then add garlic and thyme before the leeks start to brown. Add your garlic and salt & pepper, continue sauteing until the edges of the leaks get a little dark. Careful not to burn your garlic. It should take around 4 minutes or so. Add the bottle of ale and bring to a simmer then add the clams and mussels. Steam them for around 7 to 10 minutes, stirring occasionally. Remove clams and mussels to a large bowl, leaving behind the liquid. Throw away any broken or unopened ones.

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   3. Add the butter, cilantro, lemon juice and mustard and stir until the butter is melted. Add a little more butter if the liquid is bitter. Pour the sauce over your calms and mussels and serve with bread.

* Per serving · 4 servings · Values may vary.