Mussels and Clams with Fresh Herbs and Cream (GF)

Makes 2 Servings


  • ¼ cup butter
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • ¼ cup dry white wine
  • 1 lemon, cut into slices
  • 2 Tbsp each chopped fresh parsley, tarragon and chives
  • 250 ml heavy cream
  • 2 lb PEI mussels, cleaned
  • 2 lb PEI softshell clams, cleaned


  • Heat a heavy-bottom Dutch oven over medium heat. Add the butter, onion, and garlic and sauté for 2-3 minutes, until the onion starts to brown.
  • Add the white wine and cook another 2-3 minutes, until all the liquid is gone. Add the lemon, cream, fresh herbs and cream, and cook for 10-12 minutes, until the sauce is thickened and reduced by 1/3.
  • Add the clams and cook, covered, for 3 minutes. Add the mussels and cook another 3-4 minutes, stirring once, until all the mussels and clams are open. Serve right away with fresh bread. Enjoy!