Satisfy your seafood cravings with this easy-breezy, zippy clams and mussels recipe with a twist! Make sure you and your diners are of the right age to "legally" consume this dish.
RECIPE
INGREDIENTS:
Mussels – 6-8 pcs
Clams – 10-12 pcs
Beer – 1 tin can; pale pilsen or light
Garlic – 2 cloves, sliced thinly
Onion – 1; sliced (round)
Thyme – 4 stems
Rosemary leaves – dried, 1 pinch
Olive oil – 1 tablespoon
Butter – unsalted, 1 tablespoon
Lemon wedges and sliced spring onions for garnish
PROCEDURE:
1. Heat olive oil and butter in pot. Medium heat.
2. Add garlic, onions and thyme leaves. Cook for 3 minutes, or until onions are soft.
3. Add beer until boiling.
4. Throw in a pinch of rosemary leaves. Lower down the heat (low-medium).
5. Add mussels and clams. Simmer for 15-20 minutes (until shells are open). Turn off heat.
6. Discard the those with unopened shells.
7. Garnish with lemon wedges and spring onions.
8. Serve.
Make sure the cook isn't enjoying the beer too much. 😉
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