![Clam and Mussel Conserva](https://cdn.statically.io/img/www.foodandwine.com/thmb/VMUjFW0SDaDi1_o4MjRQo3F85no=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/clam-and-mussel-conserva-FT-RECIPE0421-fcafa80cc9564ef8aacc86eb9f7fdd20.jpg)
Ingredients
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¼ cup unsalted butter
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50 small hard-shell clams (such as littleneck) (about 3 pounds), scrubbed
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1 cup (8 ounces) dry white wine
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50 mussels (about 2 pounds), scrubbed and debearded
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1 lemon
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1 cup extra-virgin olive oil
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½ cup finely chopped celery
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⅓ cup finely chopped carrot
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⅓ cup finely chopped shallot
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1 tablespoon finely chopped garlic
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2 thyme sprigs
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2 fresh or dried bay leaves
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¼ cup white wine vinegar
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2 tablespoons chopped fresh flat-leaf parsley
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¾ teaspoon kosher salt, or to taste
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½ teaspoon black pepper, or to taste
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Lettuce leaves (such as Little Gem) and crusty bread, for serving
Directions
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Melt butter in a large pot over medium-high. Add clams and wine. Cover and bring to a simmer over medium-high; cook, shaking pot occasionally, until clams open, 5 to 10 minutes. Using a slotted spoon, transfer clams to a large bowl; discard any clams that do not open. Add mussels to pot; cover and cook until mussels open, 3 to 6 minutes. Transfer mussels to bowl with clams; discard any mussels that do not open. Pour cooking liquid into a large heatproof measuring cup, and set aside. Let shellfish stand until cool enough to handle, about 15 minutes. Shuck meat, and place in a large heatproof bowl; discard shells.
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Peel 3 (2-inch) strips of lemon peel from lemon using a vegetable peeler. Halve lemon; squeeze to yield 3 tablespoons juice. Set lemon peel and juice aside. Heat oil in a 12-inch skillet over medium. Add celery, carrot, shallot, and garlic; cook, stirring often, until vegetables are tender, about 6 minutes. Stir in thyme sprigs, bay leaves, and lemon peel. Carefully pour shellfish cooking liquid through a fine wire-mesh strainer into skillet, leaving any sediment in measuring cup. Bring to a gentle simmer over medium. Remove from heat; stir in lemon juice and vinegar.
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Pour mixture in skillet over shellfish. Let cool 1 hour. Stir in parsley; season with salt and pepper. Cover and chill at least 6 hours. Bring to room temperature; serve with lettuce and bread.
Make Ahead
Conserva can be made up to 5 days ahead. Let come to room temperature before serving.
Wine
Minerally, precise bubbles: NV Champagne Vouette et Sorbée Fidèle .