Mussels and Clams in Salsa Verde

Name: Mussels and Clams in Salsa Verde
Prep time: 15 min
Cook time: 10 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 500 g rock mussels; 500 g fresh clams; 2 garlic, parsley, and olive oil cubes; 1 splash of white wine; 1 glass of fish stock; Fresh parsley to taste; Extra virgin olive oil

Fish & seafood

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I absolutely love this dish. It is incredibly simple and tasty, especially when both the mussels and clams are fresh from the market. If you love shellfish as much as I do, this recipe will quickly become a regular in your kitchen.

The secret to getting it just right is starting with a good base of garlic, parsley, and a splash of white wine, then letting everything simmer covered until the shells open up and release their juices into the broth.

Prep: 15 minCook: 10 minServes: 4

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Ingredients

500 g rock mussels
500 g fresh clams
2 garlic, parsley, and olive oil cubes
1 splash of white wine
1 glass of fish stock
Fresh parsley to taste
Extra virgin olive oil

Step by step

1Soak the clams in cold water and leave them in the fridge for a few hours so they release any sand.
2Clean the mussels and pull away their beards.
3In a wide skillet, add a drizzle of olive oil along with the garlic and parsley cubes.
4Once the garlic turns golden, pour in the splash of white wine and let the alcohol evaporate.
5Add the well-cleaned clams and mussels.
6Pour in the glass of fish stock and cover the skillet.
7Cook for a few minutes over medium-high heat until all the shells open.
8Sprinkle freshly chopped parsley over the top and serve immediately.

Tips and tricks

Add a little coarse salt to the soaking water for the clams to mimic seawater and help them purge sand faster.

Discard any clams or mussels that stay tightly shut after cooking.

If you do not have homemade garlic and parsley cubes ready in the freezer, simply mince two cloves of garlic and chop a few sprigs of fresh parsley on the spot.

Frequently asked questions

How long do the mussels and clams take to open?

They take between 3 and 5 minutes over medium-high heat with the skillet covered. Take them off the heat as soon as they open so they stay plump and juicy.

Can I use fresh garlic and parsley instead of the frozen cubes?

Yes, just mince two cloves of garlic and finely chop fresh parsley, then sauté them in the olive oil before adding the white wine.

How should I store any leftovers?

Shellfish is best enjoyed fresh, but you can keep leftovers in an airtight container in the fridge for up to 24 hours and warm them gently over low heat.