Steamed Mussels and Clams with Two Sauces
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.
To prepare cocktail sauce, combine chili sauce, juice, dill, and horseradish in a small bowl.
To prepare chive butter, combine butter and chives in a small bowl; cover and keep warm.
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.
Add clams to steamer. Steam clams, covered, for 8 minutes.
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.
Serve shellfish immediately with sauces.
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.
Trentadue La Storia ChardonnayThe 2014 Chardonnay, Sonoma Coast, is typical for the variety with aromas of apples, white peaches and citrus. With longer time in the glass nuanced aromas of nutmeg, slight toast and vanilla come to play along with suggestion of pineapple and ripe Meyer lemons. The mouth feel is crisp and restrained with clear minerality and purity of fruit. Rich, elegant and beautifully balanced.