I love clams and mussels. I think they compliment each other beautifully and they look amazing when paired up on a plate together. I get a lot of practice cooking clams and mussels at work so what do I do when I have a day off? I make clams and mussels because they’re that awesome.
MindyRiveraFarms has a lot things for me to play with so I ran outside and grabbed these three items to help this dish explode. Banana pepper, cilantro, and oregano (grabbed a lot more oregano than this!).
Alright, looking good. So I took two bowls and filled them with ingredients. In bowl #1 we have
Banana pepper (MRF), minced garlic, minced tarragon (MRF), and pimenton dulce.. This gets a little saute action with a tiny amount of grape seed oil to start the party off.
Then bowl #2 comes into play.
Butter, Cilantro (minced) MRF, Grape Tomatoes (MRF), Chorizo, Sherry, Black Pepper, and Sel De Mer. Bowl #2 gets mixed in with the clams and oysters then it’s thrown into the pot that is cooking the contents of bowl #1. After those little shells start opening pull them out as fast as you can and you’re on your way to having a nice pre-dinner dish!
Serve it with toasted sourdough bread with harissa butter and you’re starting to sound like that crazy Eric guy!