Steamed Mussels Or Clams



  1. Put the oil in a pot over medium heat.
  2. When hot, add the shallot and cook, stirring occasionally, until it begins to soften, 3 to 5 minutes.
  3. Add the wine along with the mussels, turn the heat up to high, and cover the pot.
  4. Cook, shaking the pot occasionally, until they all open, 8 to 10 minutes for mussels and 10 to 15 minutes for clams.
  5. Remove the pot from the heat.
  6. Scoop the mussels or clams into a serving bowl.
  7. Remove shallots and scatter them on top.
  8. Pour or ladle the accumulated liquid over the mussels or clams, being careful to leave any sediment in the bottom of the pan.
  9. Garnish with the parsley and serve with the lemon wedges.