I just can't get enough of steamed mussels and clams, especially at home. I chose to cook the mussels in a separate pot from the clams, as I find that clams tend to cook more quickly than mussels, and I want to remove them as quickly as I can from the pot once they open. Really... the second they open fully, they're ready. Don't let them turn the color of caramel!
I served this as a part of a larger meal, so I limited the amount of shellfish. Increase the amount if this is a main course.
Shellfish in Broccolini Pesto Broth
- 4-5 mussels
- 4-5 littleneck clams
- 1 c. roughly chopped broccolini heads
- 1/2 c. white wine
- splash of shrimp, seafood, chicken, or vegetable stock
- 1 clove garlic, roughly chopped
- small handful of parsley
- olive oil
Bring a large pot of water to a boil. Season with salt and add the broccolini. Boil for 2 minutes and immediately transfer to a bowl of ice water to stop the cooking process.
Combine the broccolini, garlic and parsley in a food processor. Pulse to combine and slowly drizzle in the oil until a paste forms. Season with salt and pepper and set aside.
Clean the shellfish, scrubbing each one under cold water, discarding any clams or mussels that don't close or are cracked.
In a large pot, heat 1 T. of oil. Add the pesto and stir to combine. After a few minutes, add the white wine and stock. Stir and let it come to a simmer. Add the shellfish, cover, and cook just until the clams and mussels open, about 4-7 minutes.
Plate the shellfish with the broth. Serve with toasted bread if desired.