Mussels and Clams
Fresh Mussels and Clams signify the real flavour of the ocean. Slightly salty in taste and with an extraordinary flavour makes Mussels and Clams favourites amongst Seafood lovers.
The Belgians serve their steamed Mussels with French Fries (“Moules et frites“) and with mayonnaise. The Italian use Clams (vongole) in their many fantastic pasts dishes. Naturally the French serve their Mussels (“Moules Mariniere”) which is as well steamed but finished with cream.
All chefs love to use mussels and clams in their dishes in order to get and extract the sublime taste and flavours. Soups, broths, sauces, etc… created based or / added on Mussels and Clams are second to none!
The beauty of simple steaming Mussels and Clams together (see my recipe below) encompasses all of the above. Succulent and tasty mussel / clam meat and the essence of the ocean captured in the broth…. just heavenly.
In Australia we have some stunning seafood including fresh mussels and clams. Just check with your fish monger. Click HERE for more information.
Please find belwo my recipe with step-by-step instruction.
Makes / feeds: 2-3 people | Preparation time: 15 minutes | Cooking time: 15 minutes ………..
QUANTITY UNIT PRODUCE
1 KG Black Mussels fresh (alive)
0.5 KG Clams, cherry fresh (alive)
40 ML Olive oil cooking
30 GR Butter cooking (unslated)
100 GR Onions white finely chopped
40 GR Leek fresh, cut into small cubes
4 PC Garlic cloves finely chopped
20 GR Parsley flat stem, finely chopped
20 GR Tomato paste
150 ML White wine (dry)
1 PC Roma tomato roughly chopped
10 GR Marjoram fresh, finely chopped
20 GR Parsley flat, finely chopped
10 GR Sage fresh, finely chopped
10 GR Oregano fresh, finely chopped
10 GR Thyme fresh, finely chopped
40 GR Basil fresh leaves
Salt / pepper if needed (only)
2 PC Garlic cloves finely crushed and pounded
5 GR Sea salt flakes (Maldon)
As needed Lemon fresh, juice
10 ML Olive oil extra virgin
As needed Mayonnaise (Thommy)
As needed Black pepper from the pepper mill
MISE EN PLACE | PREPARATION:
-Wash and clean Mussels and Clams, dry off well
-Heat olive oil in a big sautéing pan, add mussels and clams and keep on swinging the pan (toss and turn)
-In another pan (sautoir) heat up the cooking butter, add onions, leek, parsley stem and garlic, sautéing till translucent
-Add sautéed mussels and clams, toss around well
-Add tomato paste, keep on sauteeing for 1 minute, deglaze with white wione, add chopped roma tomato and all finely chopped herbs, put a lid on and steam for 8-10 minutes
-In the last 2 minutes add the fresh Basil leaves, stir well.
-Serve straight away (best in the pot with the lid on
-Pound garlic cloves, salt and lemon juice in mortar / pestle to a paste
-Add Olive oil and continue pounding to a smooth paste
-Add some mayonnaise (as needed) and season with black pepper
(PS: mayonnaise can be replaced by natural yogurt)
REMARKS | COMMENTS | SUGGESTIONS:
-Serve with fresh French baguette and / or French fries
-Serve with Aioli sauce or plan mayonnaise
-Goes well with a glass of Riesling or Gewuerztraminer
Enjoy this dish and Bon Appetite!
Chef and Guide Dog user