Steamed Littleneck Clams and West Coast Mussels in a White Wine Butter Sauce

Ingredients:

• One pound of BC coastal mussels
• Two pounds of littleneck clams or Manila clams
• Half pound of unsalted butter
• One half of medium onion or 2 shallots
• 6 cloves of chopped garlic
• 2 table spoons of extra virgin Olive oil
• One cup of white wine
• 2 pinches of crushed dried chili flakes
• Fresh cracked pepper to taste
• Fresh Cilantro

Directions:

Saute Onions and Garlic with Extra Virgin Oil and 2 table spoons of the butter until softened. Add fresh mussels and clams, 1 cup of white wine and burn off most of the wine (About 2 minutes on high heat). Add the remainder of the butter, the chili flakes and grape tomatoes then cover for about 3-5 minutes or until mussels have all opened. Discard any mussels that have not opened.

Add fresh Cilantro and serve with your favorite bread or banquette for dipping.

Enjoy!