Cooking note — 12 minutes · Easy
Steaming mussels, clams and crab
Fast, forgiving, and the best way to taste the sea in what you bought.
Method
- 01
Rinse in cold water and discard any shell that stays open when tapped.
- 02
Build a shallow base of wine, aromatics and butter and bring it to a hard boil.
- 03
Add the shellfish, cover, and steam until the shells open — usually 4 to 6 minutes.
- 04
Pull them the moment they open and reduce the liquor into the sauce.