Gingered Mussels and Clams with Kale

• 1 pound Mussels
• 2- 1/2 pounds Clams
• 4 Tablespoons Sea Salt
• 10 cups Fresh Water, Cold
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Tablespoon Butter
• 1 whole Onion, Cut In Half And Sliced Thin
• 5 cloves Garlic, Roughly Chopped
• 3 teaspoons Fresh Ginger, Peeled And Chopped Fine
• 1 sprig Rosemary, Stem Removed And Chopped
• 1 whole Lemon, Zested
• 2 cups White Wine
• 3 teaspoons Sriracha Sauce Or To Taste
• 1/4 teaspoons Sea Salt
• 1 teaspoon Fresh Ground Black Pepper
• 2 bunches (Large Bunches) Of Kale, Chopped

1. To prep the mussels and clams:
2. In a large bowl add mussels, clams, 4 tablespoons of sea salt and 10 cups fresh water.
3. Set the bowl aside and allow them to soak for 20 minutes.
4. Drain and rinse the clams and mussels under cold water to remove debris.
5. Set aside.
6. To assemble the dish:
7. In a large pot add olive oil and butter.
8. Heat over medium-high heat until oil is hot and butter is melted.
9. Add the onion and saute until caramelized.
10. Add the garlic, ginger, rosemary and lemon zest.
11. Stir and heat until fragrant.
12. Stir in white wine, sriracha sauce, sea salt and pepper.
13. Bring to a simmer.
14. Add washed and drained mussels and clams.
15. Add kale and stir.
16. Cover pot with lid.
17. Cook for 5 minutes.
18. Remove the lid and stir everything around then put the lid back on.
19. Cook an additional 5-10 minutes until mussels and clams open and kale is tender.
20. Discard any unopened clams.
21. Serve!

mussels, salt, water, olive oil, butter, onion, garlic, fresh ginger, rosemary, lemon, white wine, sriracha sauce, salt, fresh ground black pepper, bunches

Taken from tastykitchen.com/recipes/main-courses/gingered-mussels-and-clams-with-kale/ (may not work)