Food & Cooking Recipes Appetizers Steamed Mussels and Clams 3.2 (27) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 2 These mussels and clams are steamed in a fragrant broth of shallots, herbs, and white wine. You'll want lots of grilled toasts to sop up the juices. Ingredients 1 pound mussels 2 pounds littleneck clams 1 small white baguette, cut into ¾-inch slices 3 tablespoons olive oil 1 clove garlic, cut in half 2 tablespoons unsalted butter ¾ pound leeks, white parts only, cut in half lengthwise and sliced very thinly, well washed 2 medium shallots, finely chopped 4 sprigs fresh thyme 1 small sprig fresh oregano 1 fresh or dried bay leaf ½ serrano chile, seeded and deveined 2 cups dry white wine Salt and freshly ground black pepper Directions Scrub mussels and clams in cool water. Remove beards from mussels, and discard all broken or opened shells. Remove from water, and refrigerate until needed. Heat broiler or grill to medium-high heat. Brush bread slices with olive oil on both sides. Place on grill or under broiler for about 30 seconds on each side or until golden. While still hot, rub tops with cut side of garlic clove. Place a large stockpot on grill or stove over medium heat. Add butter. When melted and bubbling, add leeks, shallots, thyme, oregano, bay leaf, and chile. Saute until leeks and shallots are translucent, about 10 minutes. Add white wine, and salt and pepper to taste; bring to a simmer. Add mussels and clams; cover; cook until shells open, about 7 minutes. Serve in a bowl with the croutons. Cook's Notes If you want to rewarm croutons, place on a grill or in an oven just before serving. Print