Steamed Mussels and Clams with Two Sauces

Name: Steamed Mussels and Clams with Two Sauces
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter, melted; 59 milliliters bottled chili sauce; 2 Tbsps minced fresh chives; 2 teaspoons minced fresh dill; 2 teaspoons prepared horseradish; 1 Tbsp fresh lemon juice; 24 littleneck clams; 907 grams mussels, scrubbed and debearded; 2 Tbsps Old Bay seasoning; 473 milliliters white wine

Steamed Mussels and Clams with Two Sauces is a gluten free, fodmap friendly, and pescatarian recipe with 6 servings. One portion of this dish contains approximately 11g of protein, 6g of fat, and a total of 190 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have littleneck clams, bottled chili sauce, old bay seasoning, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

To prepare cocktail sauce, combine chili sauce, juice, dill, and horseradish in a small bowl.

Ingredients you will need

Cocktail Sauce

Chili Sauce

Horseradish

Juice

Dill

Equipment you will use

Bowl

To prepare chive butter, combine butter and chives in a small bowl; cover and keep warm.

Ingredients you will need

Butter

Chives

Equipment you will use

Bowl

To prepare shellfish, place wine and Old Bay in a large Dutch oven; set a large vegetable steamer in pan. Bring wine mixture to a boil over high heat.

Ingredients you will need

Shellfish

Vegetable

Wine

Equipment you will use

Dutch Oven

Frying Pan

Add clams to steamer. Steam clams, covered, for 8 minutes.

Ingredients you will need

Clams

Add mussels to steamer. Steam mussels and clams, covered, for 8 minutes or until clam and mussel shells open. Discard any unopened shells, and discard wine mixture.

Ingredients you will need

Mussels

Pasta Shells

Clams

Wine

Serve shellfish immediately with sauces.

Ingredients you will need

Shellfish

Equipment

Bowl

Dutch Oven

Frying Pan

Ingredients

Servings:

2Tbsps

butter, melted 59milliliters

bottled chili sauce 2Tbsps

minced fresh chives 2teaspoons

minced fresh dill 2teaspoons

prepared horseradish 1Tbsp

fresh lemon juice 24

littleneck clams 907grams

mussels, scrubbed and debearded 2Tbsps

Old Bay seasoning 473milliliters

white wine

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. 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. One wine you could try is Trentadue La Storia Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 20 dollars.