- Prep Time
- 10 mins
- Total Time
- 20 mins
- Serves
- 4
Ingredients
- 2
- shallots, minced
- 1/2 cup
- unsalted butter, softened
- 125 mL
- 2 cups
- celery, diced
- 500 mL
- 3 cups
- dry white wine
- 750 mL
- 2 lbs
- mussels, trimmed and washed
- 1 kg
- 2 lbs
- littleneck clams, trimmed and washed
- 1 kg
- 1/4 cup
- flour
- 60 mL
- 1/4 tsp each
- salt and pepper
Directions
Step 1
In a large saucepan, cook the shallots in ¼ cup (60 ml) of butter for about 2 min. over medium heat until translucent. Add the celery, salt and pepper, and cook for 2 to 3 min. more.
Step 2
Add the wine and bring to a boil. Add the mussels and clams and cover tightly. Cook over high heat, stirring once or twice, until shells have opened, about 5 to 7 min. Discard any mussels or clams that remain closed or are cracked.
Step 3
Meanwhile, in small bowl, mix remaining butter and flour until the mixture is smooth.
Step 4
Remove the mussels and clams and place in a warmed serving dish, leaving the broth in the pan. Bring broth to a boil and gradually whisk flour-butter mixture into the broth, and simmer until thickened, 1 to 2 min.
Step 5
Pour the sauce over the mussels and clams, and serve with bread on the side.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 430
- Fat:
- 26 g
- Saturated Fat:
- 15 g
- Carbs:
- 23 g
- Fibre:
- 2 g
- Sugar:
- 5 g
- Cholesterol:
- 125 mg
- Protein:
- 27 g
- Sodium:
- 440 mg
