One night my dear friend Lily Darais invited our family over for dinner. She opened the door and let us in to the most delicious smelling kitchen. I told her it smelled divine and asked what she had prepared. Steamed muscles she said because she thought they were so kid friendly, and then proceeded to serve a mound a steamed mussels with delicious broth into bowls in front of us and our children. Well, I have never considered mussels kid friendly, until that point. Everyone devoured them and asked for more. Tonight, I went to Harmons to recreate that amazing meal, but sadly Harmons has stopped stocking them…you now have t0 call ahead to special order them. They did have clams, so I settled for those. I asked them to package up all the rest of the rest of the clams they had (which was about 4 lbs). Then, the guy right behind me in line at the seafood counter was like, “wait were those all your clams, that was what I was after?” and looked totally downhearted. I felt terrible and since my 4 lbs of clams were neatly packaged in two boxes, I gave him 1 of my boxes and went home with only 2 lbs of class, but a cheaper grocery bill. However, all my kids complained over dinner about how I shouldn’t have done that when they had devoured all the clams and hadn’t got their glutenous fill.STEAMED CLAMS/MUSSELS
- Fresh clams or mussels
- 5-6 cloves minced garlic
- 1/4-1/2 stick of butter
- white wine (I use cooking wine since in Utah you have to go to a liquor store to buy wine!)
- Fresh minced parsley
- Satuee garlic in butter for a couple minutes on high heat.
- Add clams/mussels.
- Fill pot with white wine to 1/2-3/4 the way up the clams/mussels.
- Cover and steam until clams/mussels open up.
- Sprinkle with fresh parsley.
*Serve with crusty bread to lap up all that delicious juice!