Active Time
Total Time
45 MIN
Serves : 4
© Christina Holmes

How to Make It


In a large enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the leeks, season with salt and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the mustard greens, thyme, garlic and crushed red pepper and cook, stirring, until the greens are wilted, about 2 minutes. Add the vermouth and clams and bring to a boil. Cover and cook over moderate heat until the clams open, 5 to 10 minutes; transfer the clams to a bowl as they open, discarding any that do not. Add the oysters and their liquor, the cream, parsley, lemon juice, hot sauce and remaining 2 tablespoons of butter and cook just until the oysters start to curl around the edges, 1 to 2 minutes. Discard the thyme sprigs. Stir in the clams and any juices; serve immediately with crusty bread.

Suggested Pairing

Crisp Chablis: 2015 Drouhin Vaudon.

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Aggregate Rating value: 5

Review Count: 2

Worst Rating: 0

Best Rating: 5

Author Name: aquia80

Review Body: Wow yummy recipe! wish I could try some soon. This will be included in my cook list. Thanks

Review Rating: 4

Date Published: 2016-11-15

Author Name: Shiva Chigurupati

Review Body: Love this recipe

Review Rating: 5

Date Published: 2016-10-03