Photography by Angie Norwood Browne
4lb scrubbed mussels and clams
2c. dry white wine
3 chopped shallots
2 sprigs fresh thyme
1 bay leaf
2 small chopped red chili peppers
Place all in ingredients, except shellfish, in 8 quart pot and simmer for 5 minutes. Add mussels and clams, cover pot, and turn heat to high. When steam starts to escape, reduce heat to medium. After 5 minutes, shake pot to redistribute the shellfish. After another 5 minutes check to see if shells are opened. If not continue until they are. Discard the ones that don’t open.
Food Styling by Patty Wittmann
This recipe is from Fine Cooking.