Beer-Steamed Clams and Mussels

Ingredients

• 1 tablespoon butter 
• 2  garlic cloves thinly sliced
• 1 cup pale ale 
• 6  lemon wedges 
• 2 pounds littleneck clams in shells fresh ( 18)
• 1 tablespoon olive oil 
• 1 cup shallots sliced
• 1 pound mussels in shells scrubbed ( 30)
• 5 sprigs thyme leaves 

Equipment

• bowl
• pot
• dutch oven

Directions

1. In a large pot or Dutch oven, heat butter and oil over medium heat.
2. Add shallots, thyme, and garlic; cook until shallots begin to soften, about 3 minutes.
3. Add beer, and bring to a simmer.
4. Add clams and mussels; return to a gentle simmer.
5. Cover pot with a lid, and reduce heat to medium-low. Cook until shells open, about 10 minutes. Discard unopened shells.
6. Serve with lemon wedges and a bowl for the shells.