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!

Eric