Mussels and Clams with Sizzling Brown Butter and Capers

• 2 pounds Manila clams
• 2 pounds mussels
• 2 tablespoons olive oil
• 1/4 cup chopped fresh thyme leaves
• 2 sticks butter
• 2 tablespoons capers
• 1 teaspoon fleur de sel*
• 1 loaf foccacia or garlic bread, sliced and toasted

1. Wash clams well.
2. Wash mussels, making sure to remove and discard their beards.
3. Heat 1 tablespoon olive oil in each of 2 large cast iron frying pans over high heat.
4. Add clams and half the thyme to 1 of the pans; add mussels and half of the thyme to the other pan; cook for 1 minute.
5. Divide butter and capers between the 2 pans.
6. Continue cooking clams and mussels for 2 to 3 minutes, or until they open.
7. To serve, place clams mussels and the butter in which they cooked in a warmed serving bowl and sprinkle with fleur de sel.
8. Serve with bread on the side, to soak up the butter at the bottom of the bowl.
9. *Cook's Note: If you don't have access to fleur de sel, substitute sea salt.
10. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
11. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

manila clams, mussels, olive oil, thyme, butter, capers, garlic bread

Taken from www.foodnetwork.com/recipes/bobby-flay/mussels-and-clams-with-sizzling-brown-butter-and-capers-recipe.html (may not work)