Steamed Mussels and Clams


Created for the Stainless Steel Stockpot with Pasta Insert


  • In a pot, warm the oil and fennel seed over high heat until fragrant, about 1 minute.
  • Add the diced fennel and tomato, season with salt, and cook until softened, about 2 minutes.
  • Add the mussels, clams, wine, and red pepper flakes. Cover and cook, shaking the pan occasionally, until some of the mussels and clams begin to open, about 3 minutes.
  • Uncover, add the butter, and continue to cook until all the mussels open, about 3 minutes more. Toss to mix the ingredients.
  • Garnish with the fennel fronds and chives.


  • 2 Tbsp extra-virgin olive oil
  • 1/2 tsp fennel seed
  • ¼ cup fennel, trimmed, cored, and finely diced, fronds reserved for garnish
  • ¼ cup tomato, finely diced
  • 2 lb. mussels, cleaned
  • 1lb. clams, rinsed
  • ½ cup white wine
  • ¼ tsp crushed red pepper flakes
  • 1 Tbsp unsalted butter
  • 2 Tbsp. chives, chopped

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Created for: Stockpot with Pasta Insert
Main Ingredient: Mussels
Cooking Time: 10 minutes
Serving Size: 4-6