Tip: This dish looks best and makes the most sense with 1 mussel, 1 clam, and 1 shrimp per person, but since we sometimes find ourselves with one or two mollusks that don’t open, it might be best to have a few extra—maybe a dozen of each—to make sure everybody gets one.
Tip: To clean the mussels and clams, place them in a bowl in a sink and run cold water into the bowl. Let sit for a few minutes, dump out the water, and repeat. Do this several times, until you are no longer getting sand in the bottom of the bowl with each rinse.
Mike DeSimone and Jeff Jenssen, also known as the World Wine Guys, are wine, spirits, food, and travel writers. Mike and Jeff are the Entertaining and Lifestyle Editors for Wine Enthusiast Magazine.
Recipe and image reprinted from The Fire Island Cookbook Copyright © 2012 by The World Wine Guys, LLC. Published by Atria Books, a division of Simon & Schuster, Inc.