Steamed clams and mussels casserole

The other day, I went to Costco for shellfish – I needed it for a recipe. But they only sell large bags of mussels and clams, as you know. They looked so good though, that I couldn’t resist. So I had more than plenty for what I needed it originally for, and a new dilemma what to do with the rest.

Simple solution – I just steamed them! It took just a few minutes and we had a wonderful, light a super tasty dinner for hot summer night! (Light it was meant to be, but we stuffed ourselves anyway!) If you are on low carb diet, you have got to skip a day. Crusty bread to dip into this delicious broth, is a must! Simple and fast dinner recipe  –  I don’t think you can go wrong with a fresh shellfish!

Steamed clams and mussels casserole

Ingredients:
about 2 dozen of both clams and mussels (or how much do you need for your family)
2 slices of bacon, chopped
1/2 cup of chopped leek
2 cloves of garlic
1 small shallot, finely chopped
1-2 cups of low sodium chicken broth
1/2 cup of white wine
freshly chopped parsley
olive oil

Scrub clams or mussels well under running water; pull any beards off mussels. Discard open shellfish that don’t close when tapped. In the meantime heat a little bit of olive oil in a large pan (so all the shellfish would fit in and could be covered). Saute chopped bacon, onion, garlic and leeks for a few minutes – until soft. Add chicken broth and bring to boil.

Add shellfish to boiling broth and sprinkle with wine. Cover and cook until shells pop open, about five minutes. Spoon into plates, sprinkle with parsley and serve immediately. You can serve wedges of lemon on the side, if you desire (but we didn’t need them).