This is a perfect way to Saturday. #eatlocal #bceatlocal #drinklocal #shoplocal
- 1 large shallot, finely chopped
- 2 garlic cloves, smashed
- ½ of a medium white onion, finely chopped
- ¼ cup of Kalala Organic Estate Winery Harmony white wine (or whatever you are drinking)
- 3 ½ tablespoons unsalted butter, cut into cubes
- 1 small lemon, cut in quarters
- 4 ½ pounds fresh clams, scrubbed & cleaned
- Freshly ground black pepper
- 3 tablespoons chopped flat-leaf parsley
- 1 loaf of rustic bread, sliced thick - oiled & grilled
- Place shallot, onion, garlic, wine & butter in a large heavy pot. Add mussels & clams, cover, and bring to a boil.
- Cook, gently shaking pot once or twice, until the shells open, 3-5 minutes (discard any shells that don't open).
- Transfer mussels & clams with the broth to a wide, shallow bowl. Squeeze the lemon over the mussels & clams and sprinkle with parsley. Serve immediately with giant chunks of grilled bread for dipping.
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