VERY IMPORTANT : Check the mussels and clams are fresh by placing them in a colander and running them under very cold water. Any that remain open must be thrown away. If they close under the cold water, they are safe to eat.
I check the good mussels and clams for anything stuck to the shell by giving them a quick scrub with a vegetable brush or similar.
Rinse the mussels and clams well and drain.
Place a large deep sided pan on the hob over a medium low heat and add 2/3rds of the unsalted butter. Allow to melt.
1 oz unsalted butter
Once melted, add the onions and fry until they are starting to turn brown. Normally 2 – 3 minutes. Remove from the pan using a slotted spoon and put to one side for now.
1 medium onion
Add the remaining 1/3rd of the unsalted butter and the olive oil and allow the butter to melt.
1 oz unsalted butter, 1 tbsp extra virgin olive oil
Once melted add the sliced garlic and fry for 2 – 3 minutes.
4 cloves garlic
Now add the sliced chillies and the white wine and raise to a gentle boil.
2 large red chillies, 4 floz white wine
Add the washed clams and place the lid on the pan. When the clams start to open, remove with a slotted spoon and put to one side for a moment until all of the clams have opened and been removed. You will now have an amazing flavour stock in the pan.
1 lb clams
Add the mussels and any extra wine if needed (or cream if you would like a thicker sauce) and place the lid on to steam. They will start to open with a few minutes.
1 lb mussels
Reduce the heat to low and add the onions and clams back to the pan together with a little squeeze of lemon juice.
1 large lemon
Ladle the mussels and clams to a large warmed serving dish or individual bowls and serve immediately with crusty baguette. Garnish with chopped parsley.