Mussels and Clams

Preparation info

  • Difficulty


Appears in


By Brent Savage

Published 2010

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  • 300 ml (10½ fl oz) white wine
  • 2 fresh bay leaves
  • 4 sprigs thyme
  • 10 g (⅓ oz) black peppercorns
  • 500 g (1 lb 2 oz) black mussels, scrubbed and debearded
  • 500 g (1 lb 2 oz) clams (vongole), purged and drained


Place half of each of the wine, bay leaves, thyme and peppercorns in a small saucepan and bring to the boil. Add the mussels, cover with a glass lid and cook until opened. As the mussels open, remove them from the pan and set aside. Discard the cooking liquid.

Repeat with the clams and remaining ingredients.

Remove the mussels and clams from their shells and set aside.