clams with dijon caper sauce

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“from saveur, this is very tasty, and you can use mussels instead of the clams too. serve this with french bread to get every last drop.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. in a large nonreactive skillet with a fitted lid melt butter over medium heat.
  2. add garlic and cook until soft and beginning to turn brown, stirring with a wooden spoon.
  3. increase heat to medium high and add vermouth and herbes de provence.
  4. bring to a boil, stirring often until reduced by half, aprox 3 minutes.
  5. add clams, cover and steam, shaking skillet occasionally until clams open, 5 minutes.
  6. discard the ones that don't open.
  7. remove the clams to 4 soup bowls, and return the skillet and liquid to stovetop.
  8. add cream, capers, mustard, stir and gently boil until sauce thickens enough to coat a spoon, 8 minutes.
  9. season to taste with salt and pepper, divide over clams, serve.

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