Boston 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

1. Remove the mussels and clams from packaging- throwing away any that are open or have a cracked shell.
2. Clean remaining, running under cold water, strain and set aside
3. Heat large fry pan on med/high heat add 1 tablespoon of butter, onion, and chorizo, cook for 3 minutes.
4. Add garlic and cook another 2 minutes, adding some salt and pepper.
5. Add littlenecks and mussels stir around for 1 minute.
6. Add sherry wine and chicken stock and 1 Tablespoon of butter
7. Put the lid on the pan and cook mussels/clams for 4-5 minutes, stirring occasionally.
8. 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!