Steamed Mussels and Clams with Two Sauces

Ingredients

• 2 pounds mussels, scrubbed and debearded
• ¼ cup bottled chili sauce
• Chive butter:
• 2 tablespoons butter, melted
• 1 ½ teaspoons prepared horseradish
• 24 littleneck clams
• 1 ½ teaspoons minced fresh dill
• + 6 more ingredients
• • Cocktail sauce:
  • 2 cups white wine
  • Shellfish:
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons minced fresh chives
  • 2 tablespoons Old Bay seasoning

1. To prepare cocktail sauce, combine chili sauce, juice, dill, and horseradish in a small bowl.

2. To prepare chive butter, combine butter and chives in a small bowl; cover and keep warm.

3. To prepare shellfish, place wine and Old Bay in a large Dutch oven; set a large vegetable ...

View full recipe at My Recipes