What cooks faster mussels or clams?

Just like the flavor will vary depending on the variety of clam or mussel, so too will the cook time. But generally speaking, all clams and mussels should cook quickly —within just a few minutes.

Why is it important to soak the clams in water before cooking them?

Soak your clams for 20 minutes in fresh water just before cooking. As the clams breathe they filter water . When the fresh water is filtered, the clam pushes salt water and sand out of their shells. After 20 minutes, the clams will have cleaned themselves of much of the salt and sand they have collected.

Should you soak mussels before cooking?

If you've bought your mussels, they will have already been purged for sand. If you've picked your own, soaking them in seawater is a good idea to get rid of any sand and grit that is inside . If you can't access any seawater, mix 1 part of salt to 3 parts of water and leave overnight in your fridge.

How long to purge mussels in water?

Soak the mussels in cold salted water for about 20 minutes . This will help to remove any sand or grit that may be inside the mussels. To do this, mix 1/4 cup of sea salt with 4 cups of cold water in a large bowl. Add the mussels and let them soak for 20 minutes.

What is the rule of cooking mussels?

When the pan starts to steam, cook the mussels for 3-4 mins, shaking the pan from time to time. They are cooked when the shells have opened.

Are clams cooked the same as mussels?

Clams and mussels are often used in conjunction in dishes, and can be similarly steamed in rich bathes of white wine and fresh herbs, but they do cook at different rates, especially depending on size, and might not be a suitable one-for-one swap depending on the recipe .

What seafood cooks fastest?

Seafood cooks fast, especially shellfish. Shrimp and scallops can be done in less than 5 minutes, depending on the size. Fish fillets can take 5 to 20 minutes, depending on the thickness. (Typically, fish require 4-5 minutes per ½ inch of thickness).

How long does it take to cook mussels?

Add the mussels to the pot and cover with the lid. Keep temperature to high. Cooking will take 5 to 7 minutes depending on the strength of heat, how much liquid you use, and the amount of mussels. When the steam is pouring out from under the lid of the pot for 15 seconds, they are done!

Are clams or mussels better tasting?

Flavor. Both clams and mussels have some level of brininess, says Swan. However, clams tend to have a stronger flavor that leads with saltiness and noted sweetness . "Mussels are on the milder side with a more pronounced sweetness and less salty flavor," says Kilgore.

Pork Stew with Clams and Mussels

2 hours hours 30 minutes minutes

5 from 1 vote

This post may contain affiliate links. Read our disclosure policy.

This Portuguese-style Pork Stew with Clams recipe is topped with a spicy red pepper sauce.

Table of Contents

Pork Stew with Clams

My Portuguese relatives have left me with a bounty of recipes. I share some here on the blog once in a while. They never made this pork stew with clams recipe though. We tried it at a Portuguese Dinner Party we hosted a few years ago (recipe originally from Food and Wine). It’s amazing! It’s great served with Portuguese roasted potatoes and Portuguese salad.

🛒 Ingredients Needed:

extra virgin olive oil
boneless pork butt
large onions
garlic
dry white wine
tomato paste
lemons
bay leaves
fresh thyme and fresh cilantro
sweet paprika
kale
small clams
jarred roasted red bell peppers
baguette
kosher salt, freshly ground black pepper and cayenne pepper

Pork Stew with Clams and Mussels - Recipe Girl (3)

✏️ How to make Pork Stew with Clams:

*The complete, printable recipe is in the recipe card at the end of this post.

MAKE THE STEW:

In a large, enameled cast-iron casserole dish, heat ¼ cup olive oil. Working in three batches, sear the pork over moderately-high heat until browned all over, about 5 minutes per batch. Using a slotted spoon, transfer the pork to a platter and season with salt. Don’t worry about trying to keep it warm.
Sauté 1 onion and 5 cloves of garlic in the heated casserole dish and cook over moderate heat, stirring occasionally until softened, about 5 minutes.
Add the wine and cook over moderately high heat until reduced by a third. Whisk in the tomato paste, water, lemon zest, bay leaves, thyme, paprika and a generous pinch of salt. Return the meat and any accumulated juices to the casserole dish and bring to a boil. Cover and cook over moderately low heat, stirring occasionally, until the meat is tender, about 1½ hours. (Resist the urge to take the lid off to check progress. Keeping the lid on will help the heat stay in there and cook the pork until it’s tender as can be). Skim fat and discard, as needed.

MAKE THE RED PEPPER SAUCE:

In a food processor or blender, process the drained peppers with garlic, salt and cayenne pepper. Taste and add additional seasoning, if desired.

MAKE THE GARLIC TOASTS:

Preheat oven to 325°F. In a small bowl, combine the olive oil and garlic. Brush the baguette slices with the garlic olive oil mixture. Place on a baking sheet and bake until lightly toasted.

FINISH AND SERVE:

When ready to serve, remove the casserole lid and stir in the kale a handful at a time. Stir in ½ cup of the red pepper sauce and season with pepper. Cover and keep warm on very low heat.
Prepare the clams:In a large sauté pan, heat the remaining 2 tablespoons of olive oil. Add the remaining minced onion and 1 clove of garlic and cook over moderate heat until softened, about 8 minutes. Add the clams and remaining red pepper sauce. Cover and cook until most of the shells have opened, about 4 minutes.

Pork Stew with Clams and Mussels - Recipe Girl (4)

Pour the clams and all juices, onions, etc. into the pork stew and stir gently.

➡️ Tips and Substitutions:

If preparing this recipe asGLUTEN FREE, just leave off the garlic toasts, or prepare something similar w/ a GF bread.
Look for clams that are closed tightly. Don’t buy them if they’ve opened up, unless you’re sure they’re still alive.
You can add mussels to this dish too!

Pork Stew with Clams and Mussels - Recipe Girl (5)

✔️ Make Ahead Tips:

You can make the red pepper sauce ahead of time. Everything else will be most fabulous when made on the spot and served.

Pork Stew with Clams and Mussels - Recipe Girl (6)

Ladle the stew into shallow bowls. Top with cilantro and serve with garlic toasts.

❤️ What I Love About This Recipe:

It’s an impressive dinner party entree!
The clams combined with the tender chunks of pork is a surprisingly delicious combination.
I love eating food created by my ancestors!

Pork Stew with Clams and Mussels - Recipe Girl (7)

Portuguese Recipes:

Portuguese Doughnuts
Portuguese Sweet Bread
Pastel de Nata
Orange Cake
Green Olive Dip

Print Pin Save

Pork Stew with Clams

This Portuguese style pork stew is filled with fresh clams, and it's topped with a spicy red pepper sauce.

Recipe Details

Prep Time: 1 hour hr

Cook Time: 2 hours hrs 30 minutes mins

Total Time: 3 hours hrs 30 minutes mins

Course: Main Course

Cuisine: Portuguese

Keyword: clams, mussels, pork, portuguese

Servings: 8 servings

Calories: 652kcal

Author: RecipeGirl.com (adapted significantly from Food and Wine)

Ingredients

STEW:

6 tablespoons (¼ cup + 2 tablespoons) extra virgin olive oil, divided
5 pounds boneless pork butt (trim down fat a little and cut into 1-inch cubes)
kosher salt, to taste
1½ large onions, finely chopped (divided)
6 large garlic cloves, minced (divided)
2¼ cups dry white wine
1½ tablespoons tomato paste
2¼ cups water
2 medium lemons, finely grated zest from both
3 whole bay leaves
4 sprigs fresh thyme
2 teaspoons sweet paprika
1½ pounds kale, inner ribs and stems discarded, leaves coarsely chopped
5 pounds small clams and mussels (or all clams), scrubbed and rinsed
⅓ cup chopped fresh cilantro
freshly ground black pepper, to taste

RED PEPPER SAUCE:

One 7.4-ounce jar roasted red peppers, drained
1 large garlic clove, minced
1 pinch kosher salt
1 pinch cayenne pepper

GARLIC TOASTS:

1 whole baguette, sliced
2 tablespoons extra virgin olive oil
1 large garlic clove, minced