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Related Ingredients
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Tasting Notes

A pot of clams and mussels steamed in lightly acidic white wine is the essence of freshness.

Here, diced and quickly cooked red and yellow peppers bring brightness, while onions and garlic bring mild pungency and fennel adds a little anise-like spice. Whether you’re adding the sweet-briny shellfish to a bowl of cioppino or just sopping up its broth with some bread, the aromas and flavors of this simple dish promise a lively meal.

Tips & Techniques

  1. Shop right. Always cook your mussels and clams the day or day after you bring them home. Dispose of any clams or mussels that are open when you buy them.
  2. Put a lid on it. Try not to lift the lid of your pan while the clams and mussels are steaming. They only take 2 to 3 minutes and they’ll taste better if they’re cooked quickly and without interruption.
  3. Eat it now. This is a great way to prepare cook mussels and clams on their own. Serve with fresh, crusty bread or a little pasta for a light dinner.

Toolbox

These tools are the ones we find especially helpful when making this dish.

  1. Lid. To ensure that the mussels and clams cook quickly and evenly, use a pot with a tight-fitting lid.

The list below includes all the equipment you’ll want to make this dish.

  • Lid
  • Medium sauté pan
  • Knife and cutting board
  • Wooden spoon


Ingredients
  • Olive oil
  • 1 cup fennel, chopped into ¼-inch dice
  • 1 small yellow onion, chopped into ¼-inch dice
  • Pinch Kosher salt
  • Pepper
  • 4 garlic cloves, sliced thinly
  • ½ cup yellow bell pepper, chopped into ¼-inch dice
  • ½ cup red bell pepper, chopped into ¼-inch dice
  • ½ cup white wine
  • 1 pound mussels, cleaned
  • 1 pound clams, cleaned

Serves: 4

Total Time: 20 minutes

Active Time: 20 minutes

Method
  1. Heat medium sauté pan over medium heat and add oil. Add fennel and onions and season with salt and pepper. Add garlic, red and yellow bell peppers. Sauté ingredients until translucent, stirring with a wooden spoon.
  2. Add wine and clams and continue heating over medium heat and place lid on sauté pan. When clams begin to open, add mussels and cover with lid for about 2 to 3 minutes. Cook until mussels open.

Here is a great way to turn this dish into a meal

Mussel and clam linguini

For a light yet filling pasta, add butter to the cooking liquid from the mussels and clams and serve with linguini.  Garnish with chopped parsley.

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