Clams and Mussels in Garlic Butter Wine Sauce is the perfect way to enjoy these wonderful fresh shellfish. Steamed in an incredibly flavorful broth, this easy dish will be on the table in about 30 minutes

This post and recipe card updated June 14, 2019

I love all kinds of seafood, and growing up we ate it regularly. Shrimp is the seafood I eat most often and I have quite a few Shrimp Recipes on the blog.

I rarely eat clams and mussels, and I had never cooked them. But then I saw some fabulous looking grilled clams my friends made and I got inspired.

I headed straight to a fresh fish market in Tulsa that flies in product daily. After some encouragement from the fishmonger, I put on my adventurous cap and created Clams and Mussels in Garlic Butter Wine Sauce.

WHY THIS RECIPE WORKS

• It is a one-pot meal that is easy to make
• The beautiful sauce soaks into every clam and mussel
• Its ready in about 30 minutes

SELECTING AND WORKING WITH CLAMS & MUSSELS

Go to a fish market or the seafood counter of your grocery store, especially if you’ve never bought clams or mussels before.

A reputable fishmonger:

• will never sell you bad product
• is knowledgeable
• wants to help, and will give you recommendations

Clams and mussels are freshest and safest when they are completely closed.

TWO WAYS TO TEST PARTIALLY OPEN SHELLS

• Manually close the shell with 2 fingers, hold for 2-3 seconds, and let go
• Shock the shell by running it under cold water

If the shells close, they are good to go. If they remain open, they are dead and need to be tossed.

INGREDIENT TIPS FOR CLAMS AND MUSSELS IN GARLIC BUTTER WINE SAUCE

Use real butter! It has more flavor and melts better than margarine or imitation butter, and a little goes a long way

Use fresh onion and garlic. They both add such wonderful flavor, and garlic/onion powder really won’t do the trick

Use wine that you like to drink! If you use a wine you don’t like, you’ll have a dish you don’t like. I prefer a dry, crisp white.

Red Pepper Flakes add a big kick, so go light in the beginning and you can add more at the end

Fresh-squeezed lemon juice and fresh parsley add another punch of flavor as a final garnish

Clams and mussels don’t take long to cook

• Clams will take anywhere from 3-10 minutes to open, depending on size and freshness.
• Mussels only take 2-3 minutes to open

STEP BY STEP INSTRUCTIONS 

Rinse clams and mussels under cold, running water. Drain well in a colander.

Melt half of the butter in a heavy, wide-bottom pot. Add onions and cook until translucent. Remove onions and set aside

Melt remaining butter, plus oil in pot. Add garlic and cook until golden brown. Garlic cooks quickly, so keep an eye on it.

Add white wine and red pepper flakes, and bring to a low boil

Add clams and cook until they open, removing clams as they open. Transfer clams to a bowl, and keep the bowl covered

Add a little more wine, if necessary. Add mussels and cook until they open.

Return clams and onion to pan, and add fresh lemon juice.

Transfer to a serving bowl.  Garnish with parsley and a little more red pepper flakes, if desired

FREQUENTLY ASKED QUESTIONS

How many clams and mussels should I buy?  I typically buy about 1/2 pound each of clams and mussels per person. That sounds like a lot, but each one has very little meat and most of that weight is from the shells. Also, the fishmonger will usually give you a little extra, in case any are bad.

Do I have to use wine? I highly recommend it. The alcohol cooks out, leaving just wonderful flavor.

What if I don’t want to buy a whole bottle for one dish? Most stores now carry small boxed wine! It’s a great way to try new wines, and you don’t have to commit to a full sized bottle.

What are the best serving options for Clams and Mussels in Garlic Butter Wine Sauce? 

• On their own, as a light meal
• With any long pasta. I use Bucatini, because I love the thicker cut and the hole in the middle soaks up the sauce
• With a chunk of crusty bread to soak up the sauce