All this seafood talk.... : ) What is the best way to "clean" mussels / clams?

B

barb_b

Well-known member
Started off this am reading the forum (Always a mistake because I change my menu reading delishious recipes) anyway, went to pick up my shrimp for tomorrow, and low and behold the LINE to purchase fish was unbelievable!!! They literally had cart helpers trying to figure out how to get everyone on line, while not interfering with other shoppers. ANYWAY, to make a long story short, I felt funny just getting my shrimp after I waited so long on line. I purchased some lil neck clams and oysters. How do I clean them? I do not want any grit. I have not made either in many years. I was thinking of an epi rec and Pat's rec; I just want to make sure they are not sandy.... Thoughts / advise greatly appreciated!

OR can I make them together?? Just make one sauce vs. 2??

Best,

Barb

 
Barb, if you're cooking them all together, I'd use a clambake method, layering them in the pot.

Clams, mussels, and oysters cook differently. I used to work at a restaurant called the Crab Pot and if I remember right, they put potatoes & corn & sausage on the bottom, then oysters, crab, then clams and mussels, and finally...shrimp, which needs the most gentle heat, would go on the top. The whole pot was steamed, then tossed to incorporate the layers and a final dusting of seasoning spice.

If you're talking just clams & mussels, I'd say generally those recipes are interchangeable and while I haven't done it, I'd throw clams & mussels together. For both of them, open = done. I'd love to see someone else weigh in here to confirm this theory. smileys/smile.gif

 
I didn't see any mention of debearding the mussels in any of these recipes. On some (but not all)

mussels, there is a stringy protuberance called "the beard" which you need to remove. It's not harmful but it's not pleasant to look at or to eat. This link gives you the whys and wherefores.

Personally, I put clams, mussels, shrimp and halibut in a tomato, fennel, white wine and red pepper flake sauce then, serve it over pasta or like a stew with a salad and french bread.

http://allrecipes.com//HowTo/cleaning-mussels/Detail.aspx

 
Ooh, I love the idea of clams, mussels, shrimp and halibut w/ tomato, fennel, white wine sauce

 
We're spoiled here in the NW. Taylor Shellfish cleans clams & mussels before retailing them.

 
I'm ashamed how ridiculously simple this is but try it for yourself . . .

Seafood Stew with Tomatoes and Fresh Herbs
originally from Bon Appetit, April 2006 |

6 Tbsp EXTRA VIRGIN OLIVE OIL
3 cups thinly sliced ONIONS
1½ large FRESH FENNEL BULBS, trimmed, halved, thinly sliced
4 large GARLIC CLOVES, minced
½ tsp DRIED CRUSHED RED PEPPER
1 28 oz can CRUSHED TOMATOES WITH ADDED PUREE
1 15-16 oz can CRUSHED TOMATOES WITH ADDED PUREE
1½ cups DRY WHITE WINE
3 8oz bottles (or more) CLAM JUICE (I use homemade lobster or shrimp stock if I have it)
1½lb HALIBUT FILLETS, cut into 1” pieces
1½lb UNCOOKED LARGE SHRIMP, peeled, deveined
1½lbs MUSSELS, scrubbed, debearded
1½lbs SMALL CLAMS, scrubbed
¾ cup chopped FRESH ITALIAN PARSLEY, divided
1 Tbsp chopped FRESH TARRAGON

Heat oil in large wide pot over medium high heat. Add onions, fennel, garlic and crushed red pepper. Sauté until onions are tender, about 10 minutes.

Add all crushed tomatoes, cook 5 minutes. Add wine and cook 8 minutes. Add 3 bottles clam juice and bring to boil. Reduce heat to medium; simmer until slightly thickened, about 15 minutes.

Add halibut, shrimp, mussels, clams, half of parsley and tarragon. Cover; simmer until halibut and shrimp are just opaque in center and mussels and clams open, about 7 minutes.

Thin with more clam juice, if desired. Season with salt and pepper. Transfer to large bowl (discard any unopened shellfish). Sprinkle with remaining parsley.

 
Yes, this sounds like a keeper. Not sure if I'm having company NY day but If so, this is it.

 
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