INGREDIENTS

2 lbs. Canadian Cove mussels
1/3 c. chopped parsley
6 T. butter
1-1/2 T. cornstarch to thicken
4 cloves garlic, chopped
8 oz. fresh linguine
2 8 oz. cans minced or chopped clams

DIRECTIONS
Steam mussels and set aside. After they cool, remove the top shell from half of the batch and save the meats from the other half. Chop those meats in half. Melt butter in large fry pan with garlic and sauté for 3 minutes. Add clams (with the clam juice from the can) and parsley. Add chopped mussel meats and stir. If you want thicker sauce, add a little cornstarch mixed with water. Then add the half-shelled mussels to the sauce. Bring to a simmer (avoid over cooking the mussels) and serve over linguine.