Ingredients
3 lbs. mussels and/or clams
1 large shallot, minced
3 garlic cloves, minced
Olive oil (and/or butter)
1 or 2 tomatoes, diced
1-2 cups Dry white wine
Red pepper flakes to taste
Salt to taste
Lemon wedges
Melted butter
Preparation
Heat over medium heat a dutch oven, paella pan, or pot big enough to hold the shellfish and has a lid.
When the pot/pan is hot, add some olive oil and/or butter (enough to be able to saute the garlic and shallots at minimum, e.g. a tablespoon; you can add a lot more oil if you want for flavor) and then the garlic and shallots. Add a couple sprinkles of the red pepper flakes and a little salt.
Saute the garlic and shallots for a minute or two until translucent (don’t burn them; if they’re browning very quickly, turn down the heat).
Add the tomatoes, stir them around, and add the wine and let simmer for a minute.
Add mussels and clams, cover the pot, and cook over medium-high. Check the pot every 1 1/2 minutes or so, turning the shellfish when you check them, and then putting the lid back on.
When the mussels and/or clams are open, it’s done!
