Boston Mussels

Boston Mussels


  • 1 Lb. of Mussels
  • 1 Lb. of Little Neck Clams
  • 2 Cloves of Garlic (minced)
  • ½ of a White Onion (sliced)
  • 2 Sprigs of Scallion/Green Onion
  • 5” of Chorizo Sausage (sliced)
  • ¼ Cup of Sherry Wine
  • 1 ½ Cup of Chicken Stock
  • Salt and Pepper to taste
  • 2 Tbsp Butter
  • ½ Lemon


  1. Remove the mussels and clams from packaging- throwing away any that are open or have a cracked shell.
  2. Clean remaining, running under cold water, strain and set aside
  3. Heat large fry pan on med/high heat add 1 tablespoon of butter, onion, and chorizo, cook for 3 minutes.
  4. Add garlic and cook another 2 minutes, adding some salt and pepper.
  5. Add littlenecks and mussels stir around for 1 minute.
  6. Add sherry wine and chicken stock and 1 Tablespoon of butter
  7. Put the lid on the pan and cook mussels/clams for 4-5 minutes, stirring occasionally.
  8. Serve in a bowl or over linguini.

Caution: If any clams/mussels did not open fully after cooking. DO NOT attempt to open and eat!