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Categories:Viewed: 91 - Published at: a year ago
Ingredients
- 2 pounds Manila clams
- 2 pounds mussels
- 2 tablespoons olive oil
- 1/4 cup chopped fresh thyme leaves
- 2 sticks butter
- 2 tablespoons capers
- 1 teaspoon fleur de sel*
- 1 loaf foccacia or garlic bread, sliced and toasted
Method
- Wash clams well.
- Wash mussels, making sure to remove and discard their beards.
- Heat 1 tablespoon olive oil in each of 2 large cast iron frying pans over high heat.
- Add clams and half the thyme to 1 of the pans; add mussels and half of the thyme to the other pan; cook for 1 minute.
- Divide butter and capers between the 2 pans.
- Continue cooking clams and mussels for 2 to 3 minutes, or until they open.
- To serve, place clams mussels and the butter in which they cooked in a warmed serving bowl and sprinkle with fleur de sel.
- Serve with bread on the side, to soak up the butter at the bottom of the bowl.
- *Cook's Note: If you don't have access to fleur de sel, substitute sea salt.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
- The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
