Mussels and Clams

Mussels and Clams

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4


  • 2 lb of mussels, cleaned
  • 2 lb of clam, cleaned
  • 12 oz beer
  • 2 tbsp powered chicken stock
  • 1 cup parsley, chopped
  • ½ cup cilantro, chopped
  • 4 large cloves garlic, sliced
  • 4 cup water
  • 4 tbsp butter


  • Combine water, beer, powdered stock, garlic, butter and half of the parsley in a large stock pot with a lid and bring to a strong boil. Toss in clams and close lid for 7-10 minutes until clams have given up the fight and most are opened. Add the mussels, recover and reduce heat to low. Keep covered for 3-5 minutes and then check for any unopened mussels. Sprinkle remaining parsley over shellfish and serve family-style or in individual bowls with French or sourdough bread for dipping in the broth.

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