- wash mussels and clams and soak in cold water for several minutes to get rid of sand and impurities (throw out any already open ones) and let drain in a colander
- chop the vegetables and garlic in thin slices and prepare the fresh herbs
- melt butter in a very large pot and add sliced vegetables, herbs, pepper, salt and cook at medium heat for 8-10 minutes until translucent and softer
- add the beer to the cooked vegetables, bring to a boil, then lower heat to medium-high heat and let simmer and reduce for 5 minutes
- prepare sauce thickener by combining all ingredients in a small bowl and mix well
- increase heat to medium-high, remove bay leaves and herb stalks and add sauce thickener and let reduce for 2 minutes, then add all mussels and clams, stir and cover with lid and let cook at medium heat for 3-4 minutes (shaking the pot several times) until all shells have opened, stir well
- remove the opened mussels and clams, place on a plate and cover to keep warm and let the sauce thicken further for 2 minutes (at maximum heat)
- pour some of the thickened sauce over the mussels and clams and sprinkle with the chopped dill, parsley, lemon slices and zest, leek rings, then serve in a large bowl accompanied with fresh bread and/or perfect home fries (see my recipe/technique here).
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