French In A Flash: Marseilles-Style Spicy Clams And Mussels Recipe

• 2 tablespoon olive oil
• 3 shallots, finely diced
• 4 cloves garlic, sliced
• 1/4 fennel, thinly sliced
• 1/4 teaspoon chili flakes
• 1/2 cup grape tomatoes, halved
• 1/4 cup pastis
• 1/2 cup dry white wine
• 1/4 teaspoon saffron
• 1 pound mussels
• 1 pound little neck clams
• 1 tablespoon butter, very cold
• 2 tablespoon fennel fronds, chopped
• 1 tablespoon chervil, chopped

1. In a wide risotto pan, heat the olive oil over medium to medium-low heat and add the shallots, garlic, fennel, and chili flakes. Saute until translucent, fragrant, and tender-about 5 minutes.
2. Add the tomatoes, and saute another 3 minutes.
3. Add the pastis, and reduce.
4. Add the wine, and reduce.
5. Add the saffron, the mussels, and the clams, and raise the heat to high. Cover, and steam the seafood until it opens-about 5 minutes. Shake in the cold butter to make the sauce creamy.
6. Toss in the fennel fronds and chervil and serve immediately.

olive oil, shallots, garlic, fennel, chili flakes, grape tomatoes, pastis, white wine, saffron, mussels, neck clams, butter, fennel, chervil

Taken from www.seriouseats.com/recipes/2010/02/french-in-a-flash-marseilles-style-spicy-clams-and-mussels-recipe.html (may not work)