Mussels and Clams with Olives

California Olive Commission
  • Yield: 4 servings


2teaspoons olive oil
1pound mussels, debearded and scrubbed
2pounds clams, scrubbed and purged
1cup diced leeks
1/4cup minced shallots
3/4cup dry vermouth
3/4cup California Black Ripe Olives, halved
1/4cup chopped parsley
2tablespoons heavy cream
1teaspoon unsalted butter
Freshly ground black pepper


  1. Heat olive oil over medium-high heat in a large saucepot. Stir in mussels, clams, leeks and shallots and continue cooking for 1 minute. Pour in vermouth, cover and cook for 3 to 5 minutes on high until all shells have opened. Turn heat down to low and stir in olives, parsley, cream and butter. Season with salt and black pepper to taste.

Recipe courtesy of the California Olive Committee

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