Boston Mussels Nicole AshcroftBoston Mussels Ingredients 1 Lb. of Mussels 1 Lb. of Little Neck Clams 2 Cloves of Garlic (minced) ½ of a White Onion (sliced) 2 Sprigs of Scallion/Green Onion 5” of Chorizo Sausage (sliced) ¼ Cup of Sherry Wine 1 ½ Cup of Chicken Stock Salt and Pepper to taste 2 Tbsp Butter ½ Lemon Instructions Remove the mussels and clams from packaging- throwing away any that are open or have a cracked shell. Clean remaining, running under cold water, strain and set aside Heat large fry pan on med/high heat add 1 tablespoon of butter, onion, and chorizo, cook for 3 minutes. Add garlic and cook another 2 minutes, adding some salt and pepper. Add littlenecks and mussels stir around for 1 minute. Add sherry wine and chicken stock and 1 Tablespoon of butter Put the lid on the pan and cook mussels/clams for 4-5 minutes, stirring occasionally. Serve in a bowl or over linguini. Caution: If any clams/mussels did not open fully after cooking. DO NOT attempt to open and eat!