Easy 30 minutes mussels and clams recipe with creamy garlic chicken broth, complimented by crusty garlic bread!


 Creamy Garlic Mussels and Clams with Crusty Garlic bread


400 -500g Frozen mussels/ fresh mussels (cleaned and de-beard)

400-500g Frozen clams/ fresh clams (cleaned)

4 – 6 slices of bread (Remove the brown edge around the bread)

1 tbsp of chopped garlic

100g butter (50g butter if not toasting garlic bread)

50g plain/ all purpose flour

500ml chicken stock

170g cream

1 corn (cut into pieces)

Sea salt to taste

Cayenne pepper




Steps to prepare creamy garlic mussels and clams

Creamy Garlic Mussels and Clams

  1. Melt butter over medium heat.Add in garlic to saute.
  2. Remove about 4-5 tbsp of garlic flavoured butter. Set aside for the garlic bread.
  3. Add in the flour and use a hand whisk (*very important equipment) to blend the garlic butter and flour into a paste.
  4. Gradually stir in chicken stock with the whisk.
  5. Stir in the cream till well combined but not boiling. Add in the corn to cook.
  6. Boil a pot of water with 1 tsp of salt.
  7. Add mussels and clams and scald in boiling salted water for about 1 minute. Strain the mussels and clams.
  8. Transfer mussels and clams into the creamy garlic chicken broth. Give it a stir and cover the pan leaving to cook for about 2 minutes. Season with sea salt.
  9. Transfer the mussels, clams and corn into a serving dish.
  10. Pour the creamy garlic chicken broth into the serving dish. Sprinkle with cayenne pepper. Garnish with parsley.
  11. Serve with crusty garlic bread.

Crusty Garlic bread

  1. To make the garlic bread, spread the garlic butter prepared earlier onto the bread.
  2. Toast in the oven on grill mode/airfyer(180degrees) for about 10 minutes till light golden brown and crusty.

*Using a hand whisk to stir in the chicken stock and cream prevents the mixture to become lumpy.