- 1.2 kg Littleneck Clams (cleaned)
- 1.4 kg Mussels (cleaned)
- 1 shallot (dice)
- 236 mL White wine
- 473 mL Seafood stock (unsalted/low sodium)
- 1 tbs Olive oil
- 1 Small bunch Parsley
- 1 Lemon
- 1 Clove Garlic (crushed)
Clean the clams by soaking them in a bowl ice water for 20 minutes to release the sand from inside the shells. Be sure to throw away any clams that are open or cracked which indicates that the clams are dead and not safe to eat. Repeat 2-3 times till the water no longer has sand. Store in the fridge in a colander till ready to use.
Clean the mussels using a damp cloth rub off the excess dirty. Pull the beard of the clam. Do not soak the mussels which will kill the mussels. Be sure to throw away any mussels that are open or cracked which indicates that the mussels are dead and not safe to eat. To store put cleaned mussels in a colander covered with a damp towel until ready to use.
In a heavy bottom pot saute shallots and garlic 2-3 minutes over medium heat. Add white wine. Cut the lemon in half and the squeeze the juice in the pot. Add the mussels and clams. Add just enough stock to create a liquid base but not to cover the shellfish. If the liquid dries out before the
Do not add salt. The mussels will release enough salt to flavor the both. Once all the shells open after 3-10 serve immediately. Sprinkle each both with roughly chopped parsely and a wedge of lemon. My suggestion is to add warm crusty bread to the side to soak up the broth.