Clams and Mussels Meuniére

This elegant yet simple seafood recipe showcases the briny, fresh flavors of shellfish enhanced by a rich, velvety sauce. The clams and mussels are steamed to perfection and finished with a garlicky cream sauce and a sprinkle of fresh parsley. Serve it with crusty bread to soak up the flavorful sauce, making it a perfect choice for a special occasion or a cozy night in.

1 ½ pounds clams

1 ½ pounds mussels

2 tablespoons unsalted butter

2 shallots, minced

1 onion, diced

1 teaspoon salt

½ teaspoon pepper

3 teaspoons garlic, chopped

1 can diced tomatoes, drained and rinsed

1 ½ cups white wine

1 cup cream

1 bunch parsley, chopped

Crusty baguette for serving

In the deep pasta pot fitted with the sieve, heat 2 cups of water. When the water is simmering, add cleaned clams and mussels and put the lid on the pot to steam the seafood. Cook for 6-8 minutes, tossing occasionally to ensure all the seafood is cooked. As the clams and mussels start to open, remove them from the pot, either one at a time with a pair of tongs, or if they are all opened up, remove the sieve from the pot and strain into a bowl. Cover the clams and mussels to keep them warm.

Clean the pot (without the sieve), and heat on medium heat. Add butter, shallots, onion, salt and pepper stirring to combine. Sauté for 4-5 minutes until softened. Add garlic and cook for 1-2 minutes more. Add diced tomatoes, white wine and cream. Bring to a simmer and cook for 3-4 minutes. Remove from the heat and season with additional salt and pepper to taste. Return clams and mussels to the pot and toss in the sauce. Top with parsley and serve with crusty bread for dipping in the sauce.