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Provençal Mussels and Clams Over Shells

kept bytihleigh
recipe bySerious Eats

To make it a meal I add pasta shells (shells with shells; it's kitschy, but I love it anyway), although you could just as easily serve this with crusty, warm bread. You could also add calamari, bay scallops, and shrimp instead of carbs to bulk up the pot. This dish is healthy, bright, delicious, and sunny—the perfect way to start the new year off on the right pied without making any sacrifices.


1 pound mussels
1 pound littleneck clams
Fine sea salt
2 pints grape tomatoes
2 cloves garlic, shaved
2 tablespoons olive oil, plus extra for drizzling
15 leaves fresh basil, divided
1/4 teaspoon granulated sugar
1/2 teaspoon dried red pepper flakes
1 pound pasta shells
Freshly cracked black pepper.



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