Master Instructions1. Bring wine, shallots, garlic, and bay leaf to simmer in large pot. Continue to simmer to blend flavors for about 3 minutes. Increase heat to high and add clams or mussels. Cover and cook, stirring twice, until clams or mussels open, 4 to 8 minutes, depending on size of shellfish and pot.
2. Use slotted spoon to transfer clams or mussels to large serving bowl. Swirl butter into pan liquid to make emulsified sauce. Stir in parsley. Pour broth over clams or mussels and serve immediately.
VARIATIONS:
Steamed Clams or Mussels with White Wine, Curry, and Herbs
Follow Master Recipe, adding 1 teaspoon curry powder to simmering liquid in step 1. Right after swirling in butter, stir in 2 tablespoons each chopped fresh cilantro and basil leaves and reduce parsley to 2 tablespoons.
Steamed Clams or Mussels with White Wine, Tomato, and Basil
This may be served over one pound of cooked linguine if desired.
Follow Master Recipe, decreasing wine to 1 cup. Once clams or mussels have been removed from broth, add 2 cups crushed canned tomatoes along with 1/4 cup olive oil in place of butter. Simmer until reduced to sauce consistency, about 10 minutes. Substitute basil for parsley. Season with salt and pepper. Return clams or mussels to pot, heat briefly, and serve immediately.
Steamed Clams or Mussels with Asian Flavors
Follow Master Recipe, omitting ingredient list except for clams or mussels. Instead, steam shellfish in 1 cup chicken stock, 2 tablespoons soy or fish sauce, 2 teaspoons vinegar (preferably rice), 1/8 teaspoon cayenne pepper, 2 tablespoons minced fresh gingerroot, 4 minced scallions (green and white parts), and 1 tablespoon grated lime zest. Garnish with 2 tablespoons chopped fresh cilantro leaves, 2 tablespoons minced chives or scallions, and lime quarters.
Mussels Steamed in Beer
Follow Master Recipe, using mussels and substituting light-colored beer for wine and one small onion for shallots. Add 3 sprigs fresh thyme to beer along with onion, garlic, and bay leaf.
Steamed Mussels with Cream Sauce and Tarragon
Follow Master Recipe using mussels. After removing mussels from pot, simmer cooking liquid until reduced to 1/2 cup, about 8 minutes. Add 3/4 cup heavy cream and reduce until thickened, about 2 minutes. Omit butter. Stir in parsley, 2 teaspoons minced fresh tarragon leaves, and 1 tablespoon lemon juice.