Steamed Mussels in White Wine Butter Sauce

1. 1

   Rinse the clams/mussels in cold water and scrub off any grit.

2. 2

   Fill a large bowl with ice water, stir in the cornmeal, add mollusks, and stick in the fridge for a couple of hours (or overnight).

3. 3

   They will suck up the cornmeal and spit out the sand, so they wont be gritty when you eat them.

4. 4

   Start the pasta to cook.

5. 5

   While the waters heating up, rinse the mollusks again and discard any that are open.

6. 6

   If using mussels, pull the beards off.

7. 7

   After youve added the pasta to the boiling water, melt the butter in a large skillet, add the shallot and saute until soft.

8. 8

   Add the clams/mussels, pour in the wine, bring to a boil.

9. 9

   Cover and reduce heat to low, let simmer for 5 minutes.

10. 10

    Discard any that dont open, divide the rest between 2 plates.

11. 11

    Also divide the pasta between the plates.

12. 12

    Stir the parsley into the sauce, pour over the pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.