Herb-Infused Steamed Clams and Mussels
Delight your taste buds with this exquisite Herb-Infused Steamed Clams and Mussels recipe, perfect for seafood lovers. This dish features fresh clams or mussels steamed to perfection in a fragrant broth made with garlic, aromatic basil, and a splash of white wine. Served in individual bowls, it makes for a beautiful centerpiece on any dining table. Enjoy the briny flavor of the seafood enhanced by the savory broth, making it an ideal choice for sharing with friends and family during special occasions or a cozy night in.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Extra virgin olive oil
1 tablespoon (Measured)
Garlic
4 cloves (Chopped)
Basil
1/2 cup (Chopped)
White wine
1/4 cup (Measured)
Vegetable broth
1 cup (Measured)
Unsalted butter
2 tablespoons (Measured)
Fresh clams or mussels
4 lbs (Cleaned and debearded if necessary)
Fresh ground black pepper
to taste (Ground)
Fresh basil
for garnish (Whole leaves)
Instructions
1
Heat the extra virgin olive oil in a large stockpot over medium-high heat until shimmering.
2
Add the chopped garlic and sauté for about 1 minute, stirring continuously to prevent browning.
3
Stir in the chopped basil, white wine, vegetable broth, and unsalted butter, bringing the mixture to a robust boil.
4
Carefully add the fresh clams or mussels to the pot, covering it with a tight-fitting lid. Cook for 4 to 5 minutes.
5
Remove the lid and give the mixture a good stir, allowing the flavors to mingle, then replace the lid.
6
Continue to steam until all the clams or mussels have opened, which should take another 3 to 5 minutes.
7
Using a slotted spoon, transfer the clams or mussels into four individual pasta bowls.
8
Taste the broth and season with salt and freshly ground black pepper to your liking. Ladle the hot broth generously over the clams or mussels in the bowls.
9
Garnish each serving with fresh basil, and serve immediately while warm, accompanied by crusty bread or a light salad to soak up the flavorful broth.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main seafood used in this Herb-Infused Steamed Clams and Mussels recipe?
The recipe calls for 4 lbs of fresh clams or mussels, which should be cleaned and debearded before cooking.
How much garlic is needed for this dish?
You will need 4 cloves of garlic, finely chopped, to provide a savory base for the broth.
What kind of oil should I use for sautéing the garlic?
The recipe recommends using 1 tablespoon of extra virgin olive oil.
How much basil is included in the cooking process?
The broth uses 1/2 cup of chopped basil, and additional fresh basil leaves are used for garnish.
What type of wine is required?
The recipe requires 1/4 cup of white wine to add acidity and depth to the steaming liquid.
Is vegetable broth used in this recipe?
Yes, 1 cup of vegetable broth is used to create the fragrant steaming liquid.
How much butter is added to the broth?
The recipe includes 2 tablespoons of unsalted butter to enrich the broth's flavor.
How long should I sauté the garlic?
Sauté the chopped garlic for about 1 minute over medium-high heat, stirring continuously to prevent it from browning.
What should I do after adding the herbs and liquids?
After adding the basil, wine, broth, and butter, you should bring the mixture to a robust boil.
How long do the clams or mussels need to steam initially?
Once you add the seafood and cover the pot with a tight lid, cook them for 4 to 5 minutes.
Do I need to stir the clams or mussels during steaming?
Yes, after the first 4 to 5 minutes, remove the lid and give the mixture a good stir before replacing the lid.
What is the total estimated steaming time for the seafood?
The total steaming time is approximately 7 to 10 minutes, or until all the clams or mussels have opened.
How should I transfer the cooked seafood to serving bowls?
Use a slotted spoon to transfer the clams or mussels into four individual pasta bowls.
How is the broth seasoned at the end of the recipe?
Taste the hot broth and season it with salt and freshly ground black pepper to your liking before ladling it over the seafood.
What are the recommended garnishes?
Each serving should be garnished with fresh basil leaves for a burst of color and aroma.
What should be served alongside this dish?
This dish is best accompanied by crusty bread or a light salad to soak up the flavorful broth.
Is this recipe suitable for special occasions?
Yes, it is described as a beautiful centerpiece ideal for sharing during special occasions or a cozy night in.
What is the flavor profile of this dish?
The dish features a briny seafood flavor enhanced by a savory broth of garlic, basil, and white wine.
Does this recipe fall under a specific cuisine?
The recipe is tagged as Italian-inspired seafood.
Is this a quick meal to prepare?
Yes, it is tagged as a 'quick meal' and 'gourmet', making it both fast and high-quality.
How many people does this recipe serve?
The instructions suggest transferring the seafood into four individual pasta bowls, implying four servings.
What type of pot is best for this recipe?
A large stockpot with a tight-fitting lid is required to properly steam the 4 lbs of seafood.
Can I use both clams and mussels together?
Yes, the recipe allows for fresh clams, mussels, or a combination of both.
Is the black pepper ground or whole?
The recipe calls for freshly ground black pepper to be added to taste at the end.
What should I do if a clam or mussel doesn't open?
Generally, seafood that does not open after the full steaming time should be discarded.
What temperature should the olive oil be before adding garlic?
The oil should be heated over medium-high heat until it is shimmering.
What is the purpose of the white wine in the broth?
The white wine acts as a flavor enhancer and helps create the aromatic steam needed to cook the shellfish.
How much vegetable broth is used?
The recipe uses exactly 1 cup of vegetable broth.
Are there any specific tags for this recipe?
Tags include seafood, clams, mussels, steamed, herbs, basil, dinner, soup, italian, quick meal, and gourmet.
How should the dish be served to guests?
It should be served immediately while warm with the hot broth ladled generously over the shellfish.