I adore seafood. I think I could probably give up most other types of meat, but I would dearly miss eating the fruits of the sea. Specifically, any type of crustacean, bivalve, or cephalopod (that’s things like shrimp, lobster, oysters, clams, and calamari, for those of you who didn’t major in nerdery like I did). Steamed mussels and clams especially are two of my favorites, because they’re super fast to make, relatively inexpensive, and you can dress up the steaming mixture with whatever you like.
Earlier this week, I had a night on my own, so I decided to work a little late and then whip up a quick supper of steamed mussels and littleneck clams. For the broth? I chose a zippy mixture of white wine, Dijon mustard, spicy Italian sausage, and lots of garlic and shallots. So. Good. And so easy! Slice up some crusty bread, mix up a little salad, and you’ve got yourself a perfect weeknight meal for two, in well under 30 minutes. The best part is that steamed mussels and clams look super elegant, so it’s also a great dish to entertain with! No one will ever know it took you mere minutes. Here’s how to make it: