Steamed Clams and Mussels with Kelp Pesto

Researchers have discovered that growing kelp alongside shellfish like clams, mussels, and oysters can create a symbiotic relationship that helps both crops grow (follow @greenwaveorg for more)! We think this dish featuring steamed clam and mussels with kelp pesto is the perfect marriage of briney clams and umami-rich kelp!

Ingredients

• 1 cup toasted pine nuts

• 6 garlic cloves, pan-fried

• 1 Tbsp fish sauce

• 5 Tbsp Blue Evolution Dried Alaskan Wakame or Kombu, rehydrated in warm water

• 3 Tbsp parmesan cheese

• Juice of half a lemon plus another half for garnish

• 1 Tbsp rice vinegar

• 1 pinch red chili flake

• 1 cup extra virgin olive oil, plus more

• 3 pounds shellfish, like manila clams and mussels

• ½ cup dry white wine⠀⠀⠀

Method

1. Combine pine nuts, garlic, fish sauce, Kombu, parmesan cheese, lemon juice, vinegar and chili flake in the blender. Turn on medium and slowly drizzle one cup of olive oil until fully emulsified. Feel free to add more olive oil if you want a thinner consistency. Season to taste and set aside.

2. Wash live clams in cold freshwater, then drain. Do the same with the mussels, making sure to debeard them.

3. Heat a large cast iron or dutch oven, heat oil over medium heat. Add about three tablespoons of olive oil, white wine and about ¼ cup of water. When it reaches a boil, add shellfish.

4. Cover and steam till clams and mussels start to open (about two minutes).

5. Add ½ cup kelp pesto (or more!), stir to combine and cook for just a minute longer.

6. Discard any clams that do not open, and transfer clams and juice to bowls. Enjoy with crunchy bread!⠀⠀⠀⠀⠀

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