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These little guys aren’t a treat when overcooked, but it’s impossible to give a specific time for cooking (since it depends on mollusk size, quantity, and even the cookware used).
Cook just until shells pop open wide, that’s the best way to tell when they’re done.
When steaming, keep liquid at a minimum so the mollusks aren’t boiled. This is another instance where specific amounts are difficult to give since it depends on the pan or cookware size being used and the amount being cooked.
Add enough liquid to cover the bottom of a deep pan or stockpot completely and then some (about 1/4? deep), heat on medium to high heat.
You can use water, white wine, beer, with even some fresh lemon juice and butter added.
When the liquid starts to boil, add shellfish.
Cover with a tight-fitting lid and cook until done.
How to tell when they’re cooked? The shells will open wide. Cooking time depends on the size of the shellfish and can be anywhere from 4 to 10 minutes. After cooking: shells should be open, toss those that aren’t in the garbage.