Mussels and Clams with Sizzling Brown Butter and Capers

Name: Mussels and Clams with Sizzling Brown Butter and Capers
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 4
Cuisine: Global
Ingredients: 1 loaf foccacia or garlic bread, sliced and toasted; 2 sticks butter; 2 Tbsps capers; 1 teaspoon fleur de sel; 59 milliliters chopped fresh thyme leaves; 907 grams Manila clams; 907 grams mussels; 2 Tbsps olive oil

Mussels and Clams with Sizzling Brown Butter and Capers requires around 27 minutes from start to finish. This recipe serves 4. One portion of this dish contains about 37g of protein, 62g of fat, and a total of 1058 calories. This recipe covers 41% of your daily requirements of vitamins and minerals. It is a good option if you're following a pescatarian diet. If you have olive oil, mussels, capers, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It works well as a rather cheap main course.

Instructions

Wash clams well. Wash mussels, making sure to remove and discard their beards.

Ingredients you will need

Mussels

Clams

Heat 1 tablespoon olive oil in each of 2 large cast iron frying pans over high heat.

Ingredients you will need

Olive Oil

Add clams and half the thyme to 1 of the pans; add mussels and half of the thyme to the other pan; cook for 1 minute. Divide butter and capers between the 2 pans. Continue cooking clams and mussels for 2 to 3 minutes, or until they open.

Ingredients you will need

Mussels

Butter

Capers

Clams

Thyme

Equipment you will use

Frying Pan

To serve, place clams mussels and the butter in which they cooked in a warmed serving bowl and sprinkle with fleur de sel.

Ingredients you will need

Fleur De Sel

Mussels

Butter

Clams

Equipment you will use

Bowl

Serve with bread on the side, to soak up the butter at the bottom of the bowl.

Ingredients you will need

Butter

Bread

Equipment you will use

Bowl

Equipment

Frying Pan

Bowl

Ingredients

Servings:

1loaf

foccacia or garlic bread, sliced and toasted 2sticks

butter 2Tbsps

capers 1teaspoon

fleur de sel 59milliliters

chopped fresh thyme leaves 907grams

Manila clams 907grams

mussels 2Tbsps

olive oil

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.