Mussels and Clams Inspired by a Book and a Chef
My wife was reading "Where the Crawfish Sing". I modified their mussels recipe and Anthony Bourdain's "moules a la portugaise" and came up with this.
1/4 cup Olive Oil
1/2 Onion (thinly sliced)
6 Garlic Cloves (thinly sliced)
4-6 strips Bacon (cut into peices)
1 cup White Wine
Salt & Pepper
2 lb Mussels
2 lb Clams
1 bunch Cilantro (Coriander)
In a large pot or Dutch oven, heat Olive Oil over MEDIUM-HIGH heat. Add the Onion and cook until it begins to brown. Add the Bacon and cook just until the onions are about to burn. Add the Wine and Salt & Pepper.
Add the Mussels and Clams and cook with the lid on unit all the shells open which is about 10 minutes.
Gently Mix it all around. Add Cilantro and Parsley and a wag of Butter. Mix it up gently, some more.
Get rid of any closed/dead shells and serve over rice or with bread. Try your best not to drink the liquid from your bowl.