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!
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!
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!
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.
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.