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Prep Time
10 mins
Total Time
20 mins
Serves
4

Ingredients

2
shallots, minced
1/2 cup
unsalted butter, softened
125 mL
2 cups
celery, diced
500 mL
3 cups
dry white wine
750 mL
2 lbs
mussels, trimmed and washed
1 kg
2 lbs
littleneck clams, trimmed and washed
1 kg
1/4 cup
flour
60 mL
1/4 tsp each
salt and pepper

Method

Step 1
In a large saucepan, cook the shallots in ¼ cup (60 ml) of butter for about 2 min. over medium heat until translucent. Add the celery, salt and pepper, and cook for 2 to 3 min. more.
Step 2
Add the wine and bring to a boil. Add the mussels and clams and cover tightly. Cook over high heat, stirring once or twice, until shells have opened, about 5 to 7 min. Discard any mussels or clams that remain closed or are cracked.
Step 3
Meanwhile, in small bowl, mix remaining butter and flour until the mixture is smooth.
Step 4
Remove the mussels and clams and place in a warmed serving dish, leaving the broth in the pan. Bring broth to a boil and gradually whisk flour-butter mixture into the broth, and simmer until thickened, 1 to 2 min.
Step 5
Pour the sauce over the mussels and clams, and serve with bread on the side.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
430
Fat:
26 g
Saturated Fat:
15 g
Carbs:
23 g
Fibre:
2 g
Sugar:
5 g
Cholesterol:
125 mg
Protein:
27 g
Sodium:
440 mg