Mussels & Clams in White Wine Sauce

  • Prep Time 10 min
  • Total Time 20
  • 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

This dish serves 4 as hearty main course, or up to 8 as an appetizer.

Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe):
  • Calories 430
  • Fat 26 g
  • Saturated Fat 15 g
  • Carbs 23 g
  • Sugar 5 g
  • Protein 27 g
  • Cholesterol 125 mg
  • Fibre 2 g
  • Sodium 440 mg