Mussels and Clams
Ingredients
- 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
Instructions
- 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.