Created by ellie on September 15, 2016
Step 1: Discard any clams or mussels are are not tightly closed or those that do not close when rinsed.
Step 2: In a large pot or wok over high heat heat the oil. Add the clams and stir for a minute. Add the mussels and shallots and stir another minute. Stir in tomatoes and wine and cook stirring until mollusks open (4-6 minutes). Transfer clams and mussels to a serving platter as they open.
Step 3: Add butter and parsley to liquid in pan and boil until liquid is reduced to 1/3 to 1/2 cup.
Step 4: Pour sauce over clams and mussels, garnish with lemon wedges and parsley sprigs and serve with garlic toast.