Mussels and Clams in White Wine

This healthy and fresh recipe for Mussels and Clams in White Wine is an easy weeknight dinner that puts food on the table before my kids are even out of the shower. You can hear a pin drop as they gobble it down!

Mussels and Clams in White Wine

Do you suffer from a fear of cooking shellfish?  

Please, please get over it and you’ll save a huge amount of money by making clams and mussels at home instead of at a restaurant! 

Since Nicholas and Jhenya are constantly eating me out of house and home,  I tend to make two pounds of mussels and one pound of clams to serve the four of us.  (Clams are more expensive than mussels.)

My favorite place to buy clams is at Costco, and mussels are often on sale at Kroger for as low as $2.99 per pound.

Sometimes I even throw in a few handfuls of shrimp!

Clams and Mussels in White Wine

Keep in mind shrimp, clams and mussels all cook super-fast and only get worse if you overcook them, so this Mussels and Clams in White Wine recipe is definitely in the Quick and Easy Dinner Category!

Clams and Mussels in White Wine

How to tell if Mussels are Bad when making Mussels and Clams in White Wine

I buy pre-scrubbed clams and mussels but you’ll still need to give them a good rinse and look over them.  Some will have a little bit of “beard” left even if they’ve been debearded. Just give that beard a tug and it should come right out. 

You need a really good quality enameled cast iron dutch oven such as a Lodge or LeCreuset to make sure you get nice, even cooking for your shellfish.  They are a substantial investment but will most likely last you the rest of your life!

The conventional wisdom is that any mussels that are not sealed shut are questionable; you tap on them and if they don’t close they are DEAD and you shouldn’t eat them!   I personally have never seen a mussel close upon being tapped so I throw away all the mussels that are partly open when it’s time to go in the pot.  Better safe than sorry, right?  I also throw away any broken ones.  

Clams and Mussels in White Wine

The boys eat this dish over linguini or spaghetti.  My metabolism seems to have slowed down to ZERO lately so I’ll be having it all by itself.  With Parsley.  

Clams and Mussels in White Wine


Mussels and Clams in White Wine

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 17 minutes

Yield: 4 Servings if You Don't Have Two Growing Boys with Hollow Legs

Mussels and Clams in White Wine

My boys rated this their Top Recipe of the Week, which means I ate about one clam and one mussel. The family gobbled it up! I will add another pound of SOMETHING next time I make this, probably shrimp or more mussels since they are less expensive than clams. I served it with crusty garlic bread, salad and linguine. Ready in 15 minutes, Score!!!!


  • 2 Shallots (Or one large, gigantic one. Shallots vary a LOT in size)
  • 5 or 6 Cloves Fresh Garlic (less if you're not that into garlic)
  • 2 Pounds Pre-Scrubbed Mussels
  • 1 Pound Pre-Scrubbed Clams
  • 1 Cup Clam Broth (I use Better than Bullion Clam Base) Any seafood stock will work, or even chicken stock.
  • 3/4 Cup Dry White Wine
  • 3 Tablespoons Olive Oil
  • 1/8 Cup Parsley
  • Cooked Linguini or other Pasta


  • Rinse Mussels and Clams in a colander
  • Heat oil over medium heat.
  • Add shallots, sautee a few minutes then add garlic and sautee a few more minutes
  • Add clam broth and wine, turn heat to high and bring to a boil.
  • Turn heat to medium high or medium add clams and mussels.
  • Cover and cook for about 5 minutes until the clams and mussels are open.
  • Sprinkle with fresh parsley and serve over linguini.