Mussels & Clams with Andouille Sausage

mussels and clams with andouille sausage
I had a very lazy day yesterday and I blame the weather for that.
The weather was on motherfucking point yesterday.

It was one of those Sundays where you have the windows all the way open and some of that gentle music going.
So of course I couldn’t bring myself to do anything besides nap and cook.

And in the spirit of being a bum, I kept the cooking to 15 min recipes only.
This is one of them.


Dude, I don’t know if you know this but you don’t need to cook shellfish in boiling liquid for them to open.
I repeat – you do not need any additional liquid.


Heat some oil in a pot, add garlic if you’re feeling fancy and then add the shellfish.
The heat causes them to release their own juices and they open right up.

So fucking easy and toooooo fucking good.

White wine, curry, all that shit – you don’t need it.
You won’t even need salt & pepper.
And that’s a fact.






Mussels & Clams with Andouille Sausage


What I Used.

2 Dozen Clams. 3 Dozen Mussels. 2, Cooked Andouille Sausage Links (cut into bite-sized pieces). 1 cup Sliced Leeks. 2 tsp Minced Garlic. 1 cup Finely Chopped Cilantro. Olive Oil.

What I Did.
Grab 2 large pots.
Heat 2 tbsp olive oil in both of them.
To each pot; add ½ cup leeks and 1 tsp minced garlic.

Cook, stirring both pots frequently for about 1 min.

When the leeks begin to wilt, add the mussels to one pot.
And the clams to the other.
Cover and let cook until the shells open.

The mussels will open after about 5 mins and the clams after about 10 mins.

Using a slotted spoon, remove the clams from their pot and add them to the pot of mussels, reserving the clam liquid.
Then strain the mussel broth into the pot of clam broth.

Heat the now combined broth under med-high flame and add the Andouille sausage & the cilantro.
Give things a stir and let cook until the sausage is heated through.


Serve by spooning the mussels & clams into a bowl and pouring the sausage-cilantro broth over it.
easy_shellfish_recipes ten_minute_appetizer_recipes
And now the classy thing to do is eat with one of those tiny oyster forks, but who’s kidding who.
Get in there with your hands.

67 thoughts on “Mussels & Clams with Andouille Sausage

  1. You’ve done it again!
    The colours / pictures made me want to jump right into the screen.
    I really need to step my lazy sunday and cooking game up…

    1. You’re right. I mean I did but not enough 😔
      But I will this weekend because it’s a holiday this coming Monday which means a 3 day weekend!!
      I plan to spend that 3rd day doing nothing 😁😁💃💃

  2. Love being able to open up the windows and let all the cooking fumes escape the house. This looks beautiful! As if the shellfish weren’t enough, you add sausage… hot damn!

  3. I think I can do this recipe. Easy enough. I know this might sound silly but where do you buy the mussels and clams? Any grocery store? Remember I just moved from NYC, nobody cooks there so I’m an amateur!

    1. Haha, this reminded me of that movie Ghosts.
      Remember that?
      With Bill Cosby? And he was crawling through tv’s and phones freaking everyone the fuck out.
      Ah the 90s..

  4. Omg this looks amazing and I don’t know what is it’s…. I love LOVE mussels. Addicted! No one in my family will eat them and if never pass them up on a menu! I just like them steamed and minimal like you do. I’m totally intimated to cook then though! I have to do it. Your pics are beautiful as well. Thank you for a very Inspiring recipe!!!!!!! 🙌

      1. Yep! I eat very different than everyone in my house. I’m making it!!! I have a place I can get outstanding seafood here too! I can’t wait plus it’s low calorie!!

  5. ooooooooooh Dana! I would love to cook these like you but I know I could never pull it off, how do you make sea food looks so damn appetizing and delicious to me, I would never have said YUMMMMMMMY with salivating voices to sea food before until we (met). Aahhhh.
    Wishing you the best day ever twinnie!

    1. Aww you just gotta close your eyes and take a bite.
      Seafood is just too Fn wonderful not to sample here and there 🙂
      Hope you’re having a great day too lovey ❤ ❤

  6. Ah Cake, you make lazy look pretty darned good. (Be careful when cooking with no pants….it could lead to a serious injury.) I love the look of this, wish you could have sent me some. 😁

    1. Something tells me you have a ‘no pants but cooking’ story brewing in the back of your mind there..
      Come oooon, let it out!
      At least summarize what happened 😀

  7. The one time I tried to do the dry-steaming method of opening clams it took forever, and only after I added a little bit of water to help things along. I’m guessing that it’s because they were really fresh clams (fresher ones always take longer to open or so I’m told), but perhaps I just need to try again. The main reason why I like using wine and the like, though, is to make delicious sauce to be sopped up with bread or poured over pasta. 🙂

    This looks amazing–perfect for lazy and warm Sundays!

    1. Oh really?
      I didn’t know that it varies like that!
      Most of my seafood is only a few hours old (this seafood market i go to is freaking awesome), including these mussels yet I haven’t noticed any time difference in cooking them like this.
      To your point though – maybe make it again and see if you still get the same result.
      And yes a good sauce is so necessary especially if you’ve got pasta involved 😀

    1. Ha!!
      Hey so random note, I’m trying to rid these last few lbs that look like a pouch on my belly and I was told, cutting out sugars (fruits especially) and lifting will help burn through fat faster and longer than me just doing cardio, legs & arms.
      What say you about this?

      1. It is all diet for the most part. Totally freak out your system and cut back on your food intake for a week. Definitely watch the sugars. If you go to a gym, get into a spinning class or use a totally different routine. Your body adapts to the exercise and needs kick started. If you have been diligent about working out, take a week off from it then start a new routine. Give it the same detail you do your cooking, photography, and awesome writing!
        Yeah, I was stroking you a little there, you caught me 😉

    1. Hahaha.
      There’s a good amount of broth left in this for dipping but if you want to go all out ‘soupy’, then yeah – you ought to add some liquid in the steaming process.

Go on, get it out..

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