Nettle Steamer Clams/Mussels

Nettle Steamer Clams & Mussels! 😋

I quick trip home to see family, means fresh seafood and some nettle foraging!
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Growing up on the Puget Sound - I have a serious love for these lil earth gems. And visiting home this last week, my little foodie heart certainly had to bring a few pounds home from a neighborly farmer @taylorshellfish

Clams & Mussels are both wildly nourishing foods. Top with some nettles and you have yourself a highly nutrient dense meal!
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Clams/Mussels- High in minerals such as zinc, copper, magnesium, manganese, selenium, calcium, iron, high in B Vitamins and proteins. Clams are also packed with protein and one of the best sources of B12 available!

Many of you are familiar to Stinging Nettles; however are new to the nutrient density they hold, and that you can/and should consider eating/sipping them!!

Stinging Nettles- a nourishing herb that is excellent when we have an excess of histamine in the body, making it nourishing and soothing for allergy response as well as the inflammation response. Due to the high mineral content in Stinging Nettles, they are also very nourishing for the adrenals, liver, kidneys and much more.

Ingredients

• 1-2 pounds clams

• 1-2 pounds mussels

• 2 1/2 Tablespoons Nettle Butter

• 4 cloves garlic, thinly sliced

• 1/2 cup yellow onion, sliced

• 1 Tablespoon avocado oil (or extra virgin olive oil)

• 2 cups dry white wine

• 2 teaspoons red pepper flakes (more or less, to taste)

• Fresh parsley, to garnish

• Juice of 1 lemon
  

  Deets://

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  Clean up your clams/mussels- I sprinkle with pepper and cover with fresh cold water- and let soak in fridge for a 20-30 minutes- helps the clams spit out sand. And old trick I learned, years ago!👌 Drain, rinse well and let drain again.
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  When ready, in a saucepan add 1tbsp butter, a drizzle of olive oil, add your chopped garlic and onions. Let cook for 3-5 minutes until onions/garlic are light golden brown.

  Add white wine and red pepper flakes, and bring to a low boil. Then gently place clams and mussels in your pan, top with remaining butter. Cover and steam until the clams/mussels have opened, 3-4 minutes (clams take a bit longer, it might be closer to 5-8 minutes) Discard any that did not open!!! (If they didn't open- it means they had died prior to cooking).
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  Sprinkle with fresh chopped parsley.
  
  Gently place clams/mussels in a bowl - cover with the delicious nettle butter sauce.
  
  And serve with bread- I use GF baguette- make sure to dip in the sauce😉
  
  Enjoy this wildly delicious mineral/nutrient dense meal.

Stay wildly nourished,

xo amanda

For more ways to use up nettles: follow me on IG @wildlyfed_fntp