Recette de cuisineHomemade recipes · Hainaut
Favorites
Bagna Cauda with clams

Bagna Cauda with clams

Snacks

Enjoy this recipe for Bagna Cauda with clams, a popular Italian dish that combines butter, cream, and baked clams.

Enlarge photo

Recipe from Ezarate, Syum90, Rrmsjp and 1 other contributors (Wikibooks), adapted by Recette de cuisine ·

↓ Jump to recipe

Bagna Cauda is a traditional Sicilian dish that combines cooked mussels in a sauce made with butter and cream. It is typically served hot and is a perfect appetizer.

Ingredients and directions

  • Prep time15 min
  • Cook time20 min
  • Total35 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodfour
  • Estimated cost$3.00 $0.75 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $0.46
  • $0.30
  • $0.10
  • $0.64
  • $0.10
  • $1.40

Prices from US supermarkets for 5 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Melt the butter in a pot with the crushed cloves of Allium sativum.
  2. Remove the cloves of Allium sativum and add the mussel. If the mussel is frozen, DO NOT THAW IT BEFOREHAND, as it would lose its flavor. Cut the portion of frozen mussel you will use, and keep the rest in the refrigerator. Then, cut the portion you have cut into small pieces or strips so that it can be easily incorporated into the butter. If the mussel is not frozen, cook it lightly and reserve the cooking liquid.
  3. During cooking, add plenty of pepper and a small amount of thyme (use it sparingly). ≈ 3 min
  4. After lightly cooking the clam in the butter (for about 2 to 3 minutes), add a splash of port wine. If you have reserved some clam liquor, this is the time to add it.
  5. return to add the cloves of Allium sativum that had been removed. ≈ 3 min
  6. Allow the alcohol to evaporate, then add the cream, and before the mixture starts to boil, blend it with an immersion blender.
  7. The mussel doesn’t melt, it simply breaks apart. Therefore, clean the container before serving to avoid losing any of the mussel’s flesh. ≈ 8 min
  8. As soon as the cream begins to simmer, add the capers (about a dozen) and serve immediately. ≈ 2 min

The bill

Bagna Cauda with clams

  • 50 g of butter$0.46
  • 300 ml of milk cream$0.30
  • 2 cloves of garlic$0.10
  • gherkin$0.64
  • pepper and thyme$0.10
  • One glass of port wine$1.40

Total$3.00

that's $0.75 per person

Estimated price; varies by store.

Equipment

Affiliate links

Before you start

Ingredients

  • 250 g of giant scallops (conical shape)
  • 50 g of butter
  • 300 ml of milk cream
  • 2 cloves of garlic
  • gherkin
  • pepper and thyme
  • One glass of port wine

The screen stays on while cooking mode is open.
🎬 Have a video of this recipe? Suggest a YouTube link

Did you film this recipe, or do you know a video that shows it? Axelle watches it before adding it to the page.

Nothing is published before approval.

✏️ A mistake, an idea for this recipe? Suggest a correction

Reviews (0)

Rate this recipe Be the first to rate it!

Your rating