Execution:

1. clean the mussels and clams.

• Create an salted water bath (about 1 tbsp per cup of water.), place the mussels and clams into the bath and allow to sit for about 20 minutes. Use filtered water, tap water will kill them.

• Discard any mussels that are floating or have cracks or broken shells. Some may be opened slightly, to check if its still alive simply squeeze them close, if they stay closed they are alive, if they remain open, they are dead and you should discard them.

• Rinse the mussels and clams under cold running water, remove any beards off the mussels by simply pulling on the fibers towards the hinged end of the mussel. (The clump of hair-like fibers sticking out the sides, do not worry if you cannot remove all of it, or a small bit remains.)

• Rinse them one more time and store in the fridge until you are ready to cook.

2. cook.

• Heat about 3 tbsp of olive oil in a pot over medium-low heat, add the shallots and fennel, cook until translucent.

• Increase the heat to medium add the garlic and chilies and cook for an additional 2 minutes or until fragrant.

• Add the white wine, increase the heat to high and bring to a boil, once boiling, reduce the heat to low and and add the mussels and clams.

• Cover with a lid and allow to steam for 3-5 minutes or until they open.

• Once open, cut the heat, add a pinch of salt and the chopped herbs.

• Season to taste with lemon juice and serve alongside crusty bread.