Steamed Mussels and Clams with Two Sauces

Steamed Mussels and Clams with Two Sauces
Photo by Becky Luigart-Stayner

Ingredients

  • Shellfish:
  • Chive butter:
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons minced fresh chives
  • 1 ½ teaspoons prepared horseradish
  • 2 tablespoons Old Bay seasoning
  • 1 ½ teaspoons minced fresh dill
  • + 6 more ingredients
    • Cocktail sauce:
    • 24 littleneck clams
    • 2 pounds mussels, scrubbed and debearded
    • 2 tablespoons butter, melted
    • 2 cups white wine
    • ¼ cup bottled chili sauce

1. To prepare cocktail sauce, combine chili sauce, juice, dill, and horseradish in a small bowl.

2. To prepare chive butter, combine butter and chives in a small bowl; cover and keep warm.

3. To prepare shellfish, place wine and Old Bay in a large Dutch oven; set a large vegetable ...

View full recipe at My Recipes

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