Dry Steamed Mussels & Clams

I’m still here yall.



I’m just playing, I’m back.
I got home a couple days ago and let me tell you, life was given.


My skin, is tre-men-dous.
I am into me and I am feeling myself heavy right now.

Because it’s really incredible what you come back with when you finally get up and go.

I mean it’s really something else.














Dry Steamed Mussels & Clams

What I Used

3lbs Fresh Clams. 1lb Fresh Mussels. 1 Lemon. 1 handful Cilantro.

What I Did

Ever since I came back from San Juan all I’ve been thinking about is fresh seafood.
Edited as little as absolutely possible.

And it goes without saying I saved a few clams so I could shuck and eat them while the others were cooking.


Rinse and scrub the shellfish, discarding any that are already opened.

Then grab 2 large pots.
Place the clams in one, and the mussels in the other.
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Cover each pot with a lid and cook under med-high heat for about 5 mins or until the shellfish completely open.


When you are ready to serve, either use a slotted spoon or pour the shellfish from the pots into a large serving platter.

Garnish with chopped cilantro and the lemon wedges.
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It’s about to get seafood-y in here for a little while folks.

I know some of you guys don’t like the stuff but it’s all that’s on my mind these days.

46 thoughts on “Dry Steamed Mussels & Clams

      1. I just finished my second year of law school and I’m trying to turn the fuck up lol what’s up with you?

  1. When I come home from vacation, I pout for no less than three weeks. Happy to see you have a more positive attitude than I do 😀 Welcome home!!

  2. So glad you’re back! I’m normally not into the clam stuff but your pictures are gorgeous! Will you be doing a travel post soon? Would love to see your vacay pics!

  3. Welcome back! So happy to hear you had a great time! And I’m feeling those blue nails 👌🏿💅🏿
    I’m not a huge fan of mussels but – long story short, watching a man at this restaurant slurp down mussels with his hands and used his shirt as a bib. And to top it off the mussels were prepared in some weird red sauce… Picture it. Needless to say, this stranger has forever ruined mussels for me.lol
    But your pictures look great 🙂

    xo, Jackie

  4. Reblogged this on She's Whiskey in a Teacup and commented:
    Does this recipe not look amazing?!?!

    The pictures alone are making me hungry and I’m sure I’ll be rushing to pick up some shellfish ASAP!

    Not only do I love how simplistic and raw this recipe is, I love this blog! Her recipes and posts are great and I mean…she used the tag “dope shit” so that’s obviously a good sign. So if you’re into food (and if you’re not into food…go away I hate you) you might want to follow.


  5. I love fish/seafood usually, but I am just not starting to get into shellfish as an adult.

    I’ve done lobster and crab, and oysters, too, but that crunchy bit at the end really got my goat.

    One of these days when I figure out the difference between oysters, mussels and clams, I need to take a stab at one of your recipes.

    How the heck did you get such an amazingly diverse palette and cooking skills?!

  6. Welcome home Dana! Glad you had a good time – it’s great to just kick back & relax!
    The clams & mussels look gorgeous – as always! 🙂 🙂

  7. Dry steaming never seems to work for me, but then I cheat and add a little water and poof! All of my clams open. Love the simplicity here–and bring on more shellfish!

  8. These look amaaazing.
    I adore mussels but have to say I’ve actually never had clams… but I do love seafood and your pictures have me drooling.

    I had a look through your blog and you’ve got me fuckin pumped for summer (I scoped out that watermelon pizza which looks killer, and then all these seafood recipes?? Can’t. Wait.)
    Thanks for all the inspiration! 🙂

  9. Brava! Dana! Super recipe. Very healthy too. Too often seafood is jazzed up with wine and cream and much more unnecessary items. Clams and mussels are fantastic just as they are, tasting of the sea, with a bit lemon and herb like cilantro or parsley.

    1. Eileen you totally nailed my thoughts on this exactly!
      I really find it unnecessary to add all this extra stuff when you can just cook it in the leanest way possible and maintain the natural integrity of SEAfood.

      Great comment!

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