Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
- 1 dozen clams or 3/4 to 1 pound mussels, scrubbed well
- 1/4 cup melted butter
- Lemon wedges (optional)
- Herbs and other seasonings to taste
Preparation:
Arrange the clams or mussels around the outer rim of a 10- to 12-inch shallow round microwaveproof dish, leaving the center open. Cover tightly and cook on HIGH (100%) for 2-1/2 to 5 minutes, or until all the shells have opened, rotating the dish once in the middle of cooking time if necessary. Serve with melted butter, lemon wedges, and/or herbs and seasonings, and the broth from the cooking.NOTE: To double: The most efficient way to double clams and mussels is in 2 separate batches. Put in another plate while people begin eating and you won't miss a beat. Mussels will open faster than clams because the muscles fastening them shut are smaller than the clams'. However, because mussels are often meatier and larger than clams, they may take a little longer to cook once the shell is opened. A glass cover and casserole will allow you to watch as they open up.
Yield: 1 serving as a main course, 2 as a first course
Recipe Source: Mastering Microwave Cookery by Marcia Cone and Thelma Snyder (Simon & Schuster)
Reprinted with permission.
