Warm Thanksgiving Salad of Clams, Mussels, and Mush

Name: Warm Thanksgiving Salad of Clams, Mussels, and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1/2 bunch fresh thyme; 4 shallots, diced; 2 cloves garlic, crushed; 1/4 cup white wine; 1/4 cup chicken stock; 2 pounds clams, cleaned; 2 pounds black mussels, cleaned; 1 pound assorted Pennsylvania mushrooms, such as cremini, oyster, shiitake; Salt and freshly ground pepper; 1 bunch chives, chopped; Salad greens, for garnish; Prepared walnut vinaigrette, for salad greens, no recipe available

Servings: persons

1/4 cup extra-virgin olive oil
1/2 bunch fresh thyme
4 shallots, diced
2 cloves garlic, crushed
1/4 cup white wine
1/4 cup chicken stock
2 pounds clams, cleaned
2 pounds black mussels, cleaned
1 pound assorted Pennsylvania mushrooms, such as cremini, oyster, shiitake
Salt and freshly ground pepper
1 bunch chives, chopped
Salad greens, for garnish
Prepared walnut vinaigrette, for salad greens, no recipe available

1
In a large shallow wide pan, heat 2 tablespoons olive oil over medium heat.
2
Add the thyme, shallots, and garlic.
3
Add the wine and cover with a lid; then add the chicken stock and re-cover.
4
Place the clams and mussels in the pan and cover with the lid to steam them.
5
It should take about 3 minutes for the clams and mussels to open.
6
When they open, remove them from pan onto a flat tray and allow to cool.
7
Increase the heat to reduce the remaining liquid in the pan by half and then turn off the heat.
8
Remove the clams and mussels from their shells and return them to the reduced cooking liquid.
9
Meanwhile, slice the mushrooms and heat 2 tablespoons olive oil in a large skillet over medium-high heat.
10
Add mushrooms and saute until golden brown.
11
Season to taste with salt and pepper.
12
Remove from heat and stir in the chopped chives.
13
To serve, reheat the clams and mussels in the reduced cooking liquid.
14
Divide among 4 deep bowls.
15
On top of each, place a small pile of mushrooms.
16
Toss the salad greens in walnut vinaigrette, and place a small bouquet of salad on top to complete.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1/2 bunch fresh thyme, 4 shallots, diced, 2 cloves garlic, crushed, and more.

Yes, Warm Thanksgiving Salad of Clams, Mussels, and Mushrooms falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Thanksgiving Salad of Clams, Mussels, and Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions