Steamed Mussels And Clams With Garlic, Butter And Mustard

• 1 pound Mussels
• 1 pound Razor Clams
• 1 pound Quahogs
• 1 tablespoon olive oil
• 3 sprigs of thyme
• 1 leek, sliced into thin half rings
• 3 garlic cloves, minced
• Sea salt and fresh ground black pepper to taste
• 1 bottle of Ale
• 1 to 3 tablespoons butter, to taste
• 1 tablespoon cilantro
• juice from 1/2 lemon
• 1 teaspoon Dijon mustard
• Crusty bread, for serving.

1. 1. clean and scrub all of your shell fish under cold running water removing the beards.
2. 2. In a soup pot, heat olive oil. Saute leeks for about minute and a half on medium heat then add garlic and thyme before the leeks start to brown. Add your garlic and salt & pepper, continue sauteing until the edges of the leaks get a little dark. Careful not to burn your garlic. It should take around 4 minutes or so. Add the bottle of ale and bring to a simmer then add the clams and mussels. Steam them for around 7 to 10 minutes, stirring occasionally. Remove clams and mussels to a large bowl, leaving behind the liquid. Throw away any broken or unopened ones.
3. 3. Add the butter, cilantro, lemon juice and mustard and stir until the butter is melted. Add a little more butter if the liquid is bitter. Pour the sauce over your calms and mussels and serve with bread.

mussels, olive oil, thyme, rings, garlic, salt, ale, butter, cilantro, lemon, mustard, crusty bread

Taken from www.epicurious.com/recipes/member/views/steamed-mussels-and-clams-with-garlic-butter-and-mustard-50083573 (may not work)