Steamed Clams and Mussels - Home Cooking Dish of the Month (September 2013)
- L.Nightshade Sep 1, 2013 12:30 PM
Welcome to the reporting thread for the September 2013 Dish of the Month. This month we will be steaming mussels and clams. Please share your experiences on this thread. Share your ingredients, your method, your outcome. As always, photos are welcome and appreciated.
If you are reporting on a recipe, please remember to paraphrase if it is not your own; verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.
All are welcome to join in. If you haven't participated before, or if you've been lurking, please jump right in. Feel free to ask questions too.
Now let's get to steaming those bivalves!
Clams vary in type and season, but our general recipe is:
1.) Rinse lightly.
2.) Add minced garlic, wine, and herbs of choice to the steam water. We have tried wine, which seems to work better with mussels.
3 ) We use large oval Braters, or roasting pots to steam. One deep and another shallow, which is preferred for clams.
4.) We also add vegetables to the clams.
5.) Steam cook until the clams open.
6.) The clams are served with lemon. They can also be added to pasta but for that method (Pasta alle Vongole ) we use a large open pan.
For us the favorite is Moule with a simple white wine, garlic, onion, and herb broth, as above.
1. ) The mussels are cleaned and the beards removed.
2. ) We soak the mussels in the broath for 30 minutes before steam cooking.
The difference is that the remaining steam water + juice is served with croutons.
I mentioned this on another thread months ago but am tickled to be able to participate during one of these monthly threads finally! :-))
A NEW WAY TO COOK - Sally Schneider
Clams Steamed in Sake
1.5 cups of sake is brought to a simmer and reduced by half. Add scrubbed clams, cover. In 3-4 minutes remove the opened clams from the liquid and place into soup bowls. Add minced shallots, 1 Tb. unsalted butter and a pinch of salt to the liquid and boil hard for 30 seconds. Pour liquid over clams, garnish with chopped herbs. Voila!
This was very good. The sake provided a nice fresh flavor. I used parsley as the garnish since I had it on hand. I think Thai Basil would be interesting though. The author suggests serving this over egg noodles. I had it with a nice artisan loaf to soak up all the brothy bits.
I would skip the pinch of salt in the future - completely unnecessary.
I've been craving this lately so this thread is a good nudge to make the dish soon!
Mussels in red chile pesto broth from Bobby Flay's Mesa Grill
This recipe was delicious, although my SO found it a little rich for his tastes. The sauce goes great with pasta too, but we dipped bread.
I sub'd pine nuts for almonds, mainly because I thought the pine nuts were too expensive. I also used a dry lemony white wine, which worked well here.
I think this recipe would work better however with something like shrimp and be used as a filling for a tortilla or taco. As wonderful as the flavours were, it needed a little more with it to make a more substantial meal.
I have been craving this meal ALL. SUMMER. LONG. And I'm so glad I made it and its the DOTM for my birthday month! I picked up 1.5 lbs of "littleneck" clams at my grocer. I put them in quotes, since, as a native New Englander, I know there really is no such clam in my area (LA), but they like to call them that. I don't know if these were farmed or wild, I forgot what the tag said.
I browned some italian sausage in the pan first. was bummed to hear my local store no longer carries linguiça, as that is my usual prep. Steamed in some white wine with garlic, shallot & red jalapeño. Garnished with some sausage, fresh chopped parsley & basil and served with grilled garlic bread. I ate the WHOLE THING! Terrific!
Hope I'll be able to join in this month, but in the meantime, here are two mussels recipes I can heartily recommend:
Mussels in Zucchini Basil Broth - very flavorful, light, and fresh tasting. I like to sub dry vermouth or white wine for around a third of the water in the zucchini puree.
Thai-Style Mussels from Rick Moonen's Fish Without a Doubt. Moonen says this is a killer recipe, and that's no exaggeration. A bunch of Chowhounds have raved about this one: http://chowhound.chow.com/topics/6001...