Beer-Steamed Clams and Mussels

It is fitting that I am able to host this giveaway so close to my blog anniversary! One of my biggest inspirations for learning how to cook and starting a blog to document it was Cooking Light Magazine. My mom on a whim picked up a copy of the magazine while at the supermarket. As I paged through, I was surprised with how simple the recipes seemed to be and how absolutely delicious they all sounded. After cooking a couple of the recipes, I was hooked. Three years later, Cooking Light remains a huge inspiration as I continue to learn how to cook.

Beer-Steamed Clams & Mussels

One of the best parts of learning to cook is being able to experience different cultures in your very own kitchen. America alone has a ton of different cooking styles with different areas and cities having signature dishes. Allison Fishman Task, a contributing editor of Cooking Light, traveled across America to discover native dishes across the nation. The lightened up versions can be found in Lighten Up. America! Favorite American Foods Made Guilt-FreeThe cookbook tackles everything from fried green tomatoes to Philly cheesesteaks.

 

You can win a copy of this cookbook for your very own! Details after the recipe…

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I am always in search of new seafood recipes so I gravitated towards the recipe for Beer-Steams Clams and Mussels. To Philadelphia-ize it, I used a local beer from Philly Brewing Company called Walt Wit.

Beer-Steamed Clams & Mussels

 

Ingredients:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 shallots, chopped
  • 5 sprigs marjoram
  • 3 garlic cloves, minced
  • 1 bottle Walt Wit (or another Belgian White)
  • the juice and zest of one orange, divided
  • 10 clams (I used larger clams but I’d suggest using Littlenek)
  • 24 mussels in shells, scrubbed and debearded
  • 6 lemon wedges

This recipe works best if you have a large, wide pot so that the shellfish can cook evenly. I used my Dutch oven but it was a bit overcrowded. They still turned out great!

 

Before beginning, zest your orange and set aside in a small bowl. Squeeze the orange juice and set aside in a separate bowl.

 

Heat the butter and olive oil in a large pot or Dutch oven over medium heat. Add the shallots, marjoram sprigs, and garlic.

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Cook until shallots begin to soften, about 3 minutes.

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Add the beer and orange juice and bring to a simmer.

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Add the clams and mussels and return to a simmer. Cover and reduce heat to medium low.

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Cook for about 10 minutes, giving the pot a good shake before opening. Discard any shells that did not open. Top with orange zest and some more marjoram leaves. Serve with lemon wedges and crusty Italian bread.

Beer-Steamed Clams & Mussels

This dish is so simple but there is a great flavor to the shellfish. The original recipe used thyme, but I think the marjoram was a great substitute and enhanced the flavor of the beer.

Beer-Steamed Clams & Mussels

Don’t forget to put out an extra bowl for the shells!

Beer-Steamed Clams & Mussels

 

 

Want to win a copy of this cookbook? Use the widget below to enter. Good luck!!

 

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Beer-Steamed Clams and Mussels
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 shallots, chopped
  • 5 sprigs marjoram
  • 3 garlic cloves, minced
  • 1 bottle Walt Wit (or another Belgian White)
  • the juice and zest of one orange, divided
  • 10 clams (I used larger clams but I’d suggest using Littlenek)
  • 24 mussels in shells, scrubbed and debearded
  • 6 lemon wedges
Instructions
  1. Before beginning, zest your orange and set aside in a small bowl. Squeeze the orange juice and set aside in a separate bowl.
  2. Heat the butter and olive oil in a large pot or Dutch oven over medium heat. Add the shallots, marjoram sprigs, and garlic.
  3. Cook until shallots begin to soften, about 3 minutes.
  4. Add the beer and orange juice and bring to a simmer.
  5. Add the clams and mussels and return to a simmer. Cover and reduce heat to medium low.
  6. Cook for about 10 minutes, giving the pot a good shake before opening. Discard any shells that did not open. Top with orange zest and some more marjoram leaves.
  7. Serve with lemon wedges and crusty Italian bread.

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