Steaming Open Mussels and Clams

After cleaning, mussels and clams are often steamed to open the shells and cook the meat at the same time. Place 4 quarts/4 liters mussels or clams in a very large pot to allow room for the shells to open. Add about 1 cup/250 ml liquid, such as white wine, fish stock, court bouillon or water, with flavorings such as finely chopped onion, garlic, celery, aromatic herbs and saffron, but no salt. Cover the pan tightly and cook over a high heat for about five minutes, shaking or stirring occasionally, just until the shells open; discard any that are still closed. Sprinkle the mussels or clams with chopped parsley and stir. Taste the liquid for seasoning and strain it to get rid of sand. Cooked mussels and clams can be served in the shells with their liquid.