1 pound fresh mussels (penn cover if possible)
1 pound fresh steamer clams (manilla)
1/4 cup chopped green onion
1/4 stick real butter
Broth:
1/5 white table wine (dry)
1 pint Heavy Cream (I used whipping cream)
6 cloves garlic chopped
1 tbsp curry powder
1/4 cup chopped or minced onion (dehydrated in the bottle)
Pour wine into a 10" skillet up to about 1" (skillet should be deep) add the rest of the ingredients for the broth and bring to boil before adding mussels and clams. Steam the mussels and clams until the shells open up (2-3 minutes). If some do not open, throw them away. Add butter and chopped green onion and heat until butter is melted. With a slotted spoon scoup the mussels and clams into a large soup bowl (about 2 scoops) and than pour the broth over the mussels in the bowl. 1 bowl per person.
Serve with sliced french bread or sourdough bread and butter. The bread is great dipped in the broth!! Yum! Yum! Enjoy! Bon Appetit!