This recipe post is for Janice Lam, and I expect her to make it this summer herself!

Ingredients – serves 2
– olive oil, 1 tablespoon
– butter, 1 tablespoon
– Fresh mussels, 1 pound
– Fresh clams, 1 pound
– 1 cup white onion, chopped
– 2 garlic cloves, crushed
– 1/2 cup white wine, pinot grigio
– 1/2 loaf, french baguette or sourdough bread

– 1 large pot, yeah! that’s it!

This is my current favorite spot to shop for seafood right now: F.I.S.H. @ Market Crossing, Burnaby. If you’re in the neighbourhood, shop for your clams & mussels here. Both are sold for approximately $5/pound.
Be sure to store the mussels and clams in a cool place once you get home, otherwise they may die before you get to cook them. If you see any that are already open, discard.

Clean mussels and clams. Place mussels & clams in a bowl of water 20 minutes prior to cooking to expel any excess dirt. Remove from the bowl of water. For the clams, rinse further under cold water. For the mussels, use a bristle to clean the grit off the shells and remove beards which are fibers that collect at the edge of the shell. Removing beards are easy, just hold on to the shell with one hand, pull the beard off with your other hand.

Chop the onions.
Crush the garlic.

Heat up the large pot at medium heat.
Add the olive oil and butter.
Once the butter has melted, add the onions and saute for 5 minutes.
Add the garlic and cook for one more minute.
Add the wine, mussels, clams. Let the wine reduce by half and the mussels & clams open.
Serve with french baguette or sourdough bread.

Mussels & Clams complete!
Don’t eat the whole thing by yourself Janice, make sure you share!