Mussels And Clams With Sizzling Brown Butter And Capers
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
41
Spice
43
Sweetness
57
Sourness
36
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Wash clams well
2
Wash mussels, making sure to remove and discard their beards
3
Heat 1 tablespoon olive oil in each of 2 large cast iron frying pans over high heat
4
Add clams and half the thyme to 1 of the pans; add mussels and half of the thyme to the other pan; cook for 1 minute
5
Divide butter and capers between the 2 pans
6
Continue cooking clams and mussels for 2 to 3 minutes, or until they open
7
To serve, place clams mussels and the butter in which they cooked in a warmed serving bowl and sprinkle with fleur de sel
8
Serve with bread on the side, to soak up the butter at the bottom of the bowl