Chilled Clam and Mussel Salad Recipe

Servings: 4


  • 1 cup dry white wine
  • 1 1/2 pounds mussels
  • 1 1/2 pounds small clams,
  • 4 shallots, finely minced
  • 3 tablespoons Sherry vinegar.


  1. In a six-quart Stainless Steel pot, combine the wine, mussels and clams and bring the wine to a boil over high heat.
  2. Cover and cook just until the mussels and clams open, about five minutes. Do not overcook.
  3. Remove from the heat, strain and reserve the liquid.
  4. Discard any mussels or clams that do not open.
  5. Arrange the mussels and clams in a shallow bowl large enough to hold them comfortably.
  6. In a small saucepan, combine the strained cooking liquid and the shallots and cook over high heat just until the shallots are soft, about five minutes.
  7. Add the vinegar, cook one more minute, then pour the sauce over the mussels and clams and toss.
  8. Chill for several hours and serve with plenty of bread and white wine.

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