Creole Clams and Mussels
This Creole Clams and Mussels dish is bold, briny, and full of flavor. It’s a restaurant-quality seafood recipe you can easily make at home.
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Cooking tools:
- Saute pan
- Mixing bowl
- Colander
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
- Slotted spoon
- Spoon
- Stove
- Paring knife
- Serving bowl
- Serving platter
- Paper towel
Ingredients
- 32 count littleneck clams
- 2 pounds mussels
- 2 tablespoons olive oil
- 1 shallot, minced
- 4 cloves garlic, minced
- 1/4 cup green bell pepper, diced small
- 1/4 cup red bell pepper, diced small
- 1/4 cup celery, diced small
- 1/8 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Creole or Cajun seasoning
- 2 teaspoons paprika
- 1/2 cup white wine
- 1/2 cup chicken or seafood stock
- 1 1/4 cup heavy cream
- Juice of 1/2 lemon
- 1 Roma tomato, diced
- 2 tablespoons fresh parsley, plus more for garnish
- Lemon wedges, for serving
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