36 Manilla clams or mussels
1 T olive oil
10 cloves of garlic
1 ½ -2 T peeled and grated fresh ginger
finely grated zest and juice of 1 orange
3 tomatoes, peeled, seeded and minced
½ c dry white wine
¼ c butter
3 T chopped fresh basil, dill, tarragon, mint, thyme
½ t salt
¼ t pepper
Pinch of red chile flakes
Heat 1 T olive oil in large deep pot with cover over high heat. Add garlic, ginger and sauté for 30 seconds. Add mussels and toss for 2 minutes more, Add orange juice, tomatoes, wine. Cover and cook over medium –high heat for 6-8 minutes until mussels open. Uncover, raise the heat, add butter, basil, orange zest, salt, pepper, and chile flakes. Cook until butter is melted and juices have thickened. Transfer mussels to bow. Reduce broth and poor over mussels.
Have made this a couple times, it's much easier than it seems!