Mussels And Clams In Mint Marigold Tomato Broth

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   1. Finely chop the garlic and the shallots

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   2. Add the olive oil to a large pot and heat till a haze forms.

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   3. Add the shallots and garlic saute until soft.

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   4. Add the pepper flakes to the pot and saute.

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   5. Pour in the entire bottle of wine and add both bay leaves.

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   6. Add the water.

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   7. Bring to boil.

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   8. While waiting wash the mussels and clams completely in clear cold water and beard the mussels as necessary.

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   9. Add the mint marigold leaves with the fresh grated pepper and salt.

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    8. Pour in both cans of tomatoes stir, bring to boil.

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    9. Add mussels and clams to the pot and boil/steam until fully cooked.

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    10. Remove from heat and pour into a large serving bowl with freshly sliced pieces of sour dough bread or bagette for dipping.

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    11. Serve with a very dry white wine and let everyone dig in on their own.

* Per serving · 4 servings · Values may vary.