By Emma Wirth
This is one of my favorite summer meals and has the added perk of being a one-pot recipe and something that is really hard to mess up!
1 tablespoon of coconut oil
2 shallots, chopped
1 small sweet onion, chopped
2 heaping tablespoons of minced garlic (about 5 cloves)
1 package of cherry tomatoes (8oz.), cut in half
1 can of coconut milk (14oz.)
1 cup white wine
1 dozen little neck clams
2 lbs. mussels
Salt/pepper to taste
A loaf of your favorite crusty bread
How to cook it
Heat oil, on high heat, in a large heavy-bottomed pot. Add in shallots and onions and saute until onions are translucent and the edges are slightly carmelized. Add in garlic and toss for a few minutes. Add cherry tomatoes, salt and pepper, and toss everything together. Place muscles and clams into the pot and immediately pour the can of coconut milk (including the cream part) and wine over the muscles. Turn the heat down to medium and cover.
While the clams/mussels are cooking, turn your broiler on high. Slice your bread into 1/2 inch slices on a diagonal so that the pieces are long. Then place them in the over under the broiler to toast...only staying on each side for a couple of minutes. You want them crispy but not burnt.
Every 5 minutes, or so, take the top off and mix the shells around to give the ones at the top a chance on the bottom. You'll see them start to open as you mix them around, once they are all open, turn off the heat and let sit for a few minutes with the top off.
Eat right out of the pot or pour into a bowl and enjoy!