Clams and Mussels in Beurre Blanc Sauce

4 PM Panic: Mussels and Clams with Beurre Blanc Sauce

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at as a part of the Heinen’s 4 P.M. Panic Series. 

This week’s “4PM Panic” is one we enjoy tucked in near the fire with a good bottle of wine and lots of crusty bread for dipping.  Winter is the perfect season for Mussels and Clams with Beurre Blanc Sauce and it’s what we are serving to celebrate the new year.

Crusty bread dipped in the butter, garlic, shallots and white wine sauce loaded with sweet wonderful clams and mussels…enough said!

I learned about the joy of mussels as a young child. My parents used to go to a little restaurant near our home called the Cadieux Cafe for date night and Mussels.  After college I moved to Newport Rhode island. Some of my fondest memories of living in Newport were gathering with friends for a clam bake or lobster boil.  Here in Barrington, I can make a quick stop to Heinen’s to pick up clams and mussels that I know will be as fresh as seaside. Whether it was on the beach or in a kitchen the communal pot of goodness brings us all together. Winter is a perfect season for these delicious treats. The nicest thing about this dish is that it couldn’t be any easier. Scroll down for the recipe.

Clams and Mussels Recipe

Mussels (or Moules) and Littleneck Clams with Beurre Blanc Sauce

Every time I make this dish it is a bit different.  Here’s what I did today…

Clams and Mussels Recipe2


  • 2 LBS mussels, scrubbed and debearded
  • 2 LBS littleneck clams, washed
  • 5 cloves garlic chopped
  • 2 large shallots chopped
  • 1/4 c. chopped flat leaf parsley
  • 2 finely chopped roma tomatoes
  • good olive oil
  • salt and pepper
  • 4TBS unsalted butter
  • 1C. white wine


  1. In a large non aluminum stock pot, heat the butter and oil over medium heat.
  2. Add the shallots and cook for 5 minutes; then add the garlic and cook 3 more minutes, or until shallots are translucent.
  3. Add the tomatoes, parsley, wine, salt and pepper, bring to a low boil.
  4. Add the mussels and clams to the pot.  Cover the pot, and cook over a medium heat for 8-10 minutes, until all the shells have opened (discard any that do not open).
  5. Pour the contents of the pot into a large bowl.  Serve hot with good crusty bread for dipping.

It’s so simple!

I reserved about half back to the pot. (I had to grab it quick or my kids would have eaten it all) and removed most of the meat from the shells. I added to the wonderful pot of liquid, about 1/2 pound of crispy sautéed salt pork, a hand full of fresh dill, cooked potatoes (I sautéed the potatoes with a bit of butter and GF flour to thicken the mixture) and last I added about three cups of half and half.  Let it simmer for a while.  We enjoyed this lovely chowder for dinner.  It would have also been good with linguine.

Click here to download a printable recipe PDF

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