A delicious dish that brings out the flavors of the shellfish with just a hint of butter and wine. A perfectly light dinner that takes minutes to make. 
It is lovely enough to serve at a dinner party and simple enough to whip up for a weeknight dinner. 
Pair this dish with a glass of champagne or a dry chardonnay. 
Yield 2 servings
1 cup rice, uncooked
12 mussels
12 clams
2 Tbsp olive oil
1 yellow onion, small dice
3 Tbsp butter
3 garlic cloves, minced
2 tsp red pepper flakes
1½ cups white wine
1 cup clam juice or vegetable broth
½ lemon juiced
Chopped parsley for garnish
In a pot, cook the rice per the package directions. 
Rinse and wash the mussels and clams in cold water and place them in a bowl with cold water in the refrigerator. 
In a large skillet on medium heat, add the olive oil and the onions. Sauté until onions are translucent and soft. Next, add the butter. Once it has melted, add the garlic, and sauté for 1 minute. 
Add the red pepper flakes, white wine, clam juice, and mussels to the skillet. Place the lid on top and simmer for 4 minutes. Add the clams and continue to simmer until both the mussels and the clams open up. It will only take a few minutes. Once opened, pour the lemon juice into the broth and season with salt and pepper to taste. 
Spoon the rice into two bowls and ladle the mussels, clams, and broth over the top. Garnish with parsley and serve.
Just Salt It, and enjoy!