This may seem odd, but for the shellfish lovers out there, ever considered weed steamers?

Similar to my salad dressing recipe, I am simply going to write a fairly basic shellfish steamer method which you can always alter anyway you like.

Here’s What You Need:

A sautee pan with a lid (or another pan/bowl to create a lid, in restaurants we usually just take two same sized pans and flip one on top of the other to create a lid.)

1-2 tbs of cooking oil (feel free to sub cannaoil here, but really this part is for sauteeing and we will have another more effective method of medicating this dish later on. You can also sub butter/cannabutter for the oil in this phase too)

2-3 cloves of peeled garlic

¼ cup of sliced shallots

⅓ cup sliced celery

2-3 cups of white wine/broth

¼ cup chopped herbs (use what you like, I go with a mixture of fennel frond, tarragon, basil, and thyme)

⅛ cup cannabutter

Salt and pepper to taste

½ to 1 lb of mussels or clams (or a combination of both)*

*Be sure to pick through them and throw any that are already open or have cracked shells, this means the shellfish is either already dead or severely compromised and could be dangerous to eat:

How to Make Weed Steamers:

Heat the pan on medium heat for a few minutes until you can hold your hand about 4-5 inches above the pan and feel some good heat. Add the oil to the pan and let it get hot (not smoking hot, but so it runs around the pan well). Add the veg to the pan. Just put all the garlic, celery and shallots into the hot oil. Sautee them lightly, just until they get partially flimsy and translucent. Add the shellfish to the pan and give it all a quick toss to get a nice blend. Add the wine/broth and lid the pan.

Just let it steam. After about 5-10 mins, depending on the heat and freshness of the shellfish, take the lid off and inspect. If your liquid isn’t steaming, your shellfish won’t cook and open. Just re-cover and up the heat a bit. Ideally, when you open that lid, all the shellfish should be open.

SAFETY NOTE: If there are unopened shellfish in an otherwise fully-opened batch, throw them out. This means they were dead prior to cooking and may be spoiled.

Once you’ve got the shells opened and a little steam coming up, turn the heat down to a simmer and add the chopped herbs and cannabutter to the pan. Stir it lightly until the butter melts, then eat and enjoy!

The cannabis will live in the liquid in this one, so be sure to slurp it out of the shells and maybe even have a loaf of bread around to soak up some of what’s left in the pan.

Voila! Weed Steamers.

*With this dish, you can easily up the amount of cannabutter you use without really changing the flavor so if ⅛ of a cup is too little, try doubling it!

Check out other posts from Weedist’s Great Edibles Recipes series!