Clams and Mussels in Garlic Butter White Wine Sauce will take you straight to the beach. The light, yet extremely flavorful broth can’t be beat.
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When I moved to Oklahoma, it was culture shock for a number of reasons; one of the biggest was lack of access to fresh seafood. For the first year I refused to eat any seafood. Eventually I tested out the waters with the vacuum-sealed salmon, shrimp and cod at Sam’s Club. All of it was delicious, but I still wouldn’t eat seafood at local restaurants.
Thanks to my friends Vance & Lori, I discovered Bodean Seafood in Tulsa. They fly their seafood in twice daily, so it is extremely fresh. My first visit was to the restaurant, and I fell in love. They have a market next door, where you can buy the same fresh seafood. They also have frozen seafood, deli products, freshly baked breads, dry pasta, condiments, and sauces. I typically only get the fresh seafood, but occasionally I’ll branch out and buy some other products. Yes, the market is a little pricey, but I don’t mind paying for quality.
I don’t eat clams and mussels often, and I’ve never cooked them. But after seeing the delicious grilled clams a friend made, I decided I wanted to try them. Once I got to Bodean I started to rethink my idea, and asked the fish monger for help. That’s what I really like about specialty stores. They know their stuff, and they’re ready and willing to help with making decisions and recommending cooking methods.
The fish monger talked me up and convinced me that I would have no trouble. So I put on my adventurous cap, and made Clams and Mussels in Garlic Butter Wine Sauce.
He was right. Clams and mussels are ridiculously easy to cook. You do need to keep an eye on them, and remove them from the liquid as soon as they open so they don’t get rubbery. But as long as you do that, they’ll be perfect every time.
MAKE SURE YOUR CLAMS AND MUSSELS ARE SAFE TO EAT!
Clams and mussels are freshest and safest when they start completely closed. Sometimes you will find a shell that is partially open, but that doesn’t necessarily mean it is bad. The two best ways to test the shells are:
- Manually close the shell with 2 fingers, hold for a second, and let go
- Shock the shell by running it under cold water
If the shells close, they are good to go. If they remain open, they are dead and need to be tossed. The fish mongers often give me extra mussels, especially if a lot are partially open. That way I end up with the amount I really need.
The next most important step is to thoroughly rinse and drain the clams and mussels, to wash away any sand or dirt particles
The first time I made Clams and Mussels in Garlic Butter Wine Sauce I thought I went way overboard with the amount of both the clams and mussels. However, there’s only a small amount of meat inside each shell, so it was just enough.
HOW TO COOK CLAMS AND MUSSELS IN GARLIC BUTTER WINE SAUCE
I’ve made Clams and Mussels in Garlic Butter Wine Sauce many times, and each time I tweak the broth just a little bit. Sure, you can steam the clams and mussels in just white wine, but that would be boring. Besides, the more flavor you add, the more flavor you get in the end
- Butter: Until recently, I used Smart Balance spread, because that’s usually what I have in the house. When I made Clams and Mussels in Garlic Butter Wine Sauce the other day I had just bought real butter, and used it instead. Man, I have been missing out! Butter has a greater depth of flavor, and adds a silky texture to the broth
- Red Pepper Flakes: I love red pepper flakes, because it’s easy to control the amount, and therefore the level of spice.
- White Wine: I use a crisp white wine. The type of white wine is up to you, but make sure it’s something that you like to drink. The clams and mussels will soak up the flavor, so if you don’t like the wine, you won’t like the dish.
- Avocado Oil: I recently discovered avocado oil, and I am now a huge fan. It has a buttery, silky texture and flavor, and a very high smoke point. Extra virgin olive oil is a very good substitute.
BEST WAYS TO SERVE CLAMS AND MUSSELS IN GARLIC BUTTER WINE SAUCE
If you want to eat Clams and Mussels in Garlic Butter Wine Sauce as an appetizer or light meal, eat them as-is, on their own.
For a complete meal, add any spaghetti-type pasta. When I do that, I use Bucatini. I love the thicker cut, and the hole in the middle soaks up the beautiful sauce.
Another great option is to soak up with delicious broth with thick-cut, crusty bread. French or Sourdough bread would be perfect.
When I want to make Clams and Mussels in Garlic Butter Wine Sauce, I have to go to Tulsa to get the seafood. So unfortunately, I don’t make it nearly as often as I would like. I keep saying I’m going to branch out and try major variations of the broth, but I haven’t done it. Besides, this broth is so incredibly flavorful that I don’t need to play around it with too much.
SHOP THIS RECIPE
- 2 pint mussels
- 2 pint clams
- 2 Tablespoons butter
- 2 cloves garlic, thinly sliced
- 1/2 cup yellow onion, sliced
- 1 Tablespoon Avocado oil (or extra virgin olive oil)
- 1/2 cup dry white wine
- 2 teaspoons red pepper flakes
- Fresh parsley, to garnish
- 1 lemon
IF ANY CLAMS/MUSSELS ARE OPEN, TEST THEM FIRST!! Press shell together with thumb and index finger; hold for a second, and then release. OR, shock the shells in a bowl of cold water. If shells close, then they are safe to eat. If they remain open, TOSS THEM
Rinse clams and mussels, and drain in a colander
Melt 1 tablespoon butter in wide bottomed saute pan
- Add onions, and saute over medium-low heat until onions are light golden brown. Remove onions and set aside.
Add remaining butter, plus avocado or olive oil. When butter has melted, add garlic and cook until fragrant, 2-3 minutes.
- Add white wine and red pepper flakes. Bring to low boil
Add clams, cover, and steam until they just open. Remove clams with slotted spoon to reserve broth. Clams will probably not all open at the same time, so just keep an eye on them, and remove as they open.
Add a little more wine, if necessary. Add mussels, cover, and steam until just open. Mussels will open much more quickly than clams.
Turn heat to low, and add clams and onion to pan. Squeeze juice of 1/2 lemon over clams and mussels. For more heat, sprinkle with a little more red pepper flakes
Transfer clams, mussels and broth to serving dish. Garnish with parsley and lemon zest.
Serve immediately.
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Fantastic! Many thanks for sharing. I really love cooking. Today, I will cook this dish for my family.
Thanks Marsha! I hope you enjoy it as much as I do
This is my kind of meal! My oldest son loves them too, so I try to make them as a treat when he’s home from college. And I am with you on fresh seafood! It’s simply the best!
They are so easy to make! I don’t know why I was hesitant to make them for so long. I’m sure your son loves when you do that for him.
Karyl, this sounds so good! Pinned I refuse to eat at Red Lobster, refuse! We too have difficulty finding good fresh seafood and we live in the south. sigh
Haha!! I will say, I do love the cheddar bay biscuits though 🙂 People just don’t know what they’re missing when they don’t eat truly fresh seafood
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This looks so good! Thanks for sharing at Merry Monday!
Thanks Sara!
What a beautiful dish! It sounds absolutely amazing, too. Thanks so much for sharing at Inspiration Thursday!
Thanks Lela! It is so delicious and simple to make
Karyl, I’m coming over! I didn’t make it this week, because I couldn’t get down there to get some clams and mussels, but I am featuring them as one of my additional recipes this week at You Link It, We Make It. It sounds amazing! I’m pinning to our group board and will be sharing this week! Thanks for linking up and hope to see you back tomorrow!
Lol! Thanks so much April. It really is such a simple and delicious recipe.
Love mussels and clams! This recipe looks delicious!
Thank you Joyce! It’s a super delicious and simple recipe
These look super simple to make and wonderfully delicious!
Yes Jessica, they are so easy to make! And tons of flavor too
This post has me dreaming of mussels, sighhhhh. I’ll have to bookmark this recipe to make for after I have my baby. Until then, I will just dream of these. 🙂
Haha thanks Dominique! They are wonderful to dream about…and to eat
I have never been a clams and mussel lover. I have been trying them more lately. I will have to give this recipe a try….in time I just might get to like this. I do love other seafood…but for some reason clams and mussels have always freaked me out….scared of undercooking.
I totally understand your hesitation Gloria. The key is, once the clams and mussels open, they are done cooking. And if you’re still not sure, wait another 20 seconds or so after they open. You just don’t want to OVERcook them, or they will be rubbery
I love clams and mussels too! We have this spiced “finishing butter” that is flavored and sold by Wegmans. All we have to do is empty one bottle of a light beer, get it to simmer in the pan and toss in the butter and shell fish. So good! I’ll have to try your recipe. Thanks for sharing!
OMG I LOVE WEGMAN’S!! So jealous you have one near you. Next time I’m in Maryland I’ll have to find that “finishing butter”. Because that sounds amazing!
I would be in heaven if I ate this. Wow, it looks amazing.
Lol thanks Jere! It is so delicious, and I don’t make it nearly often enough
I adore seafood! This is making me crave clams and mussels! What a perfect dinner for NYE!
Thanks Sarah! Yes, this is a perfect dinner for the holidays!
I’m drooling over those clams, fresh seafood isn’t that easy to come by in upstate New York in the winter! I love the tip about the wine, my mom always bough cooking wine because you could get it in the grocery store and it always left the food lacking
I hear you on the fresh seafood Alecia! I was so glad to find a couple of shops that do sell truly fresh seafood here in Oklahoma. Yes, the quality of wine makes such a difference!
I’m glad you put your adventurer’s cap on!! I love mussels and they are perfect in this garlic, wine and butter sauce!! I can’t wait to try your recipe!!
Me too Elaine! I hope you love them as much as I do
This is the perfect make at home meal for date night!
Yes Elizabeth, a really great date night meal
Love this recipe! I follow a very strict low carb diet and it is often challenging to find good recipes. This one is a definite keeper!
Oh that’s wonderful Yvonne! Glad I could help with a delicious recipe
I try to love muscles and clams this way, I really do. Prepared correctly and sustainably harvested, they have so much goodness to offer. But they are such a hit or miss dish for me… too many misses I think. Your post makes me want to give it another go tho! Thank you. 🙂
I hear you Catherine! I think the key is not to cook them more than a few seconds after they open. If you leave them too long, they get rubbery. I probably check them too often while they steam, but I like to pull them out of the pan almost immediately after they open
Mmmmn! I’m drooling! This is the best way to have clams and mussels. I agree…always use real butter. It adds both flavor and a wonderful texture. If you don’t eat too much all the time, it’s not a big deal to use the real stuff. I love your tips too.
Thanks Michelle! Yes, I am now 100% team real butter 🙂
I would eat clams and mussels often as a kid because mom would make it.. But since then have lost the interest. These look so good definitely going to get some the next time I see some at the market.. yum!
Oh I hope you get back the love Veena! Clams and mussels are totally worth it
I didn’t think clams were this easy to make. I don’t eat clams but your pictures have me drooling!
I honestly didn’t think so at first either, April! But I was so glad I learned about it
I love your use of classic flavors with your own personal twist, next time I’m by the Bay I’m stocking up and making this recipe!
Thank you Misha! It’s such a simple recipe, and such great flavors. Can’t wait to make it again
These look yummy and I can only imagine your culture shock!! Yeah, I don’t think I’d be too keen about eating seafood at a restaurant not near the ocean either! But sounds like you found a great restaurant!! Love that they fly fresh seafood in so often!
Oh my goodness. This is one of my favorite things to eat. I might make this for the new year! Have a good one!
I am not a clams person, but my husband and the rest of my family are. How could you not in france? lol I like the way you would serve your clams, this would be a great crowd pleaser indeed. Especially during the festivities.
Seafood has never really agreed with me, but I have to say this dish looks really tempting! Thanks for sharing!
Thanks Steve! I appreciate it
Mussels are one of my FAVORITE foods. We order them at restaurants all the time but I’ve never tried to make them at home.
They are SO easy at home Jordan! I was worried the first time I made them, but as long as you keep an eye on them and pull them out when they open, they are perfect every time
I so rarely find fresh mussels or clams where I live. But when I travel home to Cali, hitting up my favorite seafood place for a bucket of clams is my first stop!!
I’m exactly the same way Nicole!
I’m an oddity in my family, I love fresh seafood, just about the only one. Your shellfish recipe looks amazing!
Looks like such a refreshing meal, with two of my favorite seafood. Excited to try this out.
Oh my goodness, I’d love this for dinner tonight! It looks so flavorful and delicious!
It really is delicious Renee! Easy to make and incredibly flavorful
Mussels are one of the dishes I love to order out! I love them and only make them occasionally at home. (Trash issues). But, now that I saw your recipe, I’m so making your delicious dish!!
Oh my gosh, garlic butter wine sauce?! Sign me up! That sounds like a too good to be true kind of delicious!
Karyl! This looks so good I want to eat it through my computer screen…what a pretty presentation and i bet it tastes wonderful too…
This is my kind of food. I grew up eating clams and mussels but my kids don’t seem to fancy it. So I make it rarely just for myself. This sounds so yum. I’m going to try this for myself soon.
A simple seafood feast with a delicious win sauce, I’m in! This dish would be perfect for date night.
We enjoy our seafood and at the top of the list are clams and mussels. Yes!! You do need quite a few to please a hungry appetite but that’s okay – they are worth it. The challenge is finding where you can purchase tasty ones. You’re lucky you found a spot. I’ll have to keep an eye out around our area.
Yes, I agree with you on finding a good place with tasty clams & mussels. My shop is pricey, but I’ll take it for super fresh seafood in the middle of the country!
When food is an adventure, it never gets boring! I live near the Gulf in south Texas’ Rio Grande Valley. The seafood here is the best part of our move in 2015. I’d have shed tears in moving to Oklahoma! Great recipe!
Trust me…missing out on delicious seafood was HARD here!! I’m so jealous you live so close to amazing seafood!
Wow! That looks like a gorgeous meal. I’ve never thought of making clams and mussels at home, but now I can’t wait to try!
Thank you so much Michele! I really appreciate it. Clams & Mussels are super simple to make at home, and I love that they’re ready in no time
I absolutely LOVE seafood and fish dinners. I usually order mussels in restaurants. I never cooked it at home. This recipe seams so easy and sooo good. I might try making it at home. My family will love it, I’m sure!
It really is a super easy recipe Natalie! The hardest part is just pulling them out of the broth as soon as they open so they don’t overcook. I find myself standing over the pot and watching every single time 🙂
Food gets no better than this! Fresh seafood is my favorite way to go and this recipe is simple and PERFECT! I love that you add red pepper flakes.. great addition!
i’m not huge into seafood, but mussels in white wine sauce have ALWAYS been a weakness of mine. They’re sooo light, simple, and absolutely delicious. Love your recipe! And love that you used avocado oil!