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Prep Time
10 mins
Total Time
20 mins


shallots, minced
1/2 cup
unsalted butter, softened
125 mL
2 cups
celery, diced
500 mL
3 cups
dry white wine
750 mL
2 lbs
mussels, trimmed and washed
1 kg
2 lbs
littleneck clams, trimmed and washed
1 kg
1/4 cup
60 mL
1/4 tsp each
salt and pepper


Step 1

In a large saucepan, cook the shallots in ¼ cup (60 ml) of butter for about 2 min. over medium heat until translucent. Add the celery, salt and pepper, and cook for 2 to 3 min. more.

Step 2

Add the wine and bring to a boil. Add the mussels and clams and cover tightly. Cook over high heat, stirring once or twice, until shells have opened, about 5 to 7 min. Discard any mussels or clams that remain closed or are cracked.

Step 3

Meanwhile, in small bowl, mix remaining butter and flour until the mixture is smooth.

Step 4

Remove the mussels and clams and place in a warmed serving dish, leaving the broth in the pan. Bring broth to a boil and gradually whisk flour-butter mixture into the broth, and simmer until thickened, 1 to 2 min.

Step 5

Pour the sauce over the mussels and clams, and serve with bread on the side.


This dish serves 4 as hearty main course, or up to 8 as an appetizer.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
26 g
Saturated Fat:
15 g
23 g
2 g
5 g
125 mg
27 g
440 mg
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