Recipe courtesy of The Cannery
Print
Total:
27 min
Prep:
20 min
Cook:
7 min
Yield:
4 Servings
Level:
Intermediate

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* (See Cook's Note)
  • 1 loaf foccacia or garlic bread, sliced and toasted

Directions

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 a chef, restaurant or culinary professional. It has not been tested for home use.

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