Mussels And Clams In Mint Marigold Tomato Broth

• 4 lbs of fresh mussels
• 4 lbs of fresh clams
• 4 shallots
• 5 teaspoons of olive oil
• 2 cloves of garlic
• 2 fresh bay leaves
• 2 teaspoons of pepper flakes
• 1/2 cup fresh mint marigold leaves chopped
• fresh ground white pepper
• salt to taste
• 2 large cans of chopped tomatoes
• 1.5 liters of Pinot Grigio
• 4 cups of water

1. 1. Finely chop the garlic and the shallots
2. 2. Add the olive oil to a large pot and heat till a haze forms.
3. 3. Add the shallots and garlic saute until soft.
4. 4. Add the pepper flakes to the pot and saute.
5. 5. Pour in the entire bottle of wine and add both bay leaves.
6. 6. Add the water.
7. 7. Bring to boil.
8. 8. While waiting wash the mussels and clams completely in clear cold water and beard the mussels as necessary.
9. 9. Add the mint marigold leaves with the fresh grated pepper and salt.
10. 8. Pour in both cans of tomatoes stir, bring to boil.
11. 9. Add mussels and clams to the pot and boil/steam until fully cooked.
12. 10. Remove from heat and pour into a large serving bowl with freshly sliced pieces of sour dough bread or bagette for dipping.
13. 11. Serve with a very dry white wine and let everyone dig in on their own.

mussels, fresh clams, shallots, olive oil, garlic, bay leaves, pepper, fresh mint, fresh ground white pepper, salt, tomatoes, liters, water

Taken from www.epicurious.com/recipes/member/views/mussels-and-clams-in-mint-marigold-tomato-broth-1201385 (may not work)