Recipe created by farm chef, Jamie Burgess
Serves 2-3
Ingredients:
- 1 lb. Manila Clams
- 1 lb. Mussels
- 1 cup Gigante Beans, cooked
- ¾ cups Artichoke Hearts, chopped
- 1 small Fennel Bulb, thinly sliced
- 1/2 cup Pickled Onions
- 1 bunch Dill, chopped
- 3 Scallions, thinly sliced
- 1 tbsp Parsley, chopped
- ¼ cup Lemon Juice
- ¼ Red Wine Vinegar
- ½ Grapeseed Oil
- Salt and pepper to taste
Recipe Preparation:
To make the dressing, combine lemon juice, red wine vinegar, and grapeseed oil. Mix until humogenous and set aside.
Heat a heavy bottom pot over med-high heat, add clams and mussels and 1/4 cup wine, beer, or water. Cover and let simmer for a few minutes or until shellfish open. Remove from from heat and let cool.
Into a large bowl, shuck clams and mussels and all remaining ingredients. Gently toss with 1/4 cup of the salad dressing and season with salt and pepper, adjustinf for taste as desired.
Top with lemon zest, sea salt, sliced scallion, fennel and dill fronds.