Garlicky Steamed Mussels & Clams

• 3 lbs. mussels and/or clams
• 1 large shallot, minced
• 3 garlic cloves, minced
• Olive oil (and/or butter)
• 1 or 2 tomatoes, diced
• 1-2 cups Dry white wine
• Red pepper flakes to taste
• Salt to taste
• Lemon wedges
• Melted butter

1. Heat over medium heat a dutch oven, paella pan, or pot big enough to hold the shellfish and has a lid.
2. When the pot/pan is hot, add some olive oil and/or butter (enough to be able to saute the garlic and shallots at minimum, e.g. a tablespoon; you can add a lot more oil if you want for flavor) and then the garlic and shallots. Add a couple sprinkles of the red pepper flakes and a little salt.
3. Saute the garlic and shallots for a minute or two until translucent (don't burn them; if they're browning very quickly, turn down the heat).
4. Add the tomatoes, stir them around, and add the wine and let simmer for a minute.
5. Add mussels and clams, cover the pot, and cook over medium-high. Check the pot every 1 1/2 minutes or so, turning the shellfish when you check them, and then putting the lid back on.
6. When the mussels and/or clams are open, it's done!

mussels, shallot, garlic, olive oil, tomatoes, white wine, red pepper, salt, lemon wedges, butter

Taken from www.epicurious.com/recipes/member/views/garlicky-steamed-mussels-clams-50149016 (may not work)