Ingredients

• 2 pounds Manila clams
• 2 pounds mussels
• 2 tablespoons olive oil
• 1/4 cup chopped fresh thyme leaves
• 2 sticks butter
• 2 tablespoons capers
• 1 teaspoon fleur de sel* (See Cook's Note)
• 1 loaf foccacia or garlic bread, sliced and toasted

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Instructions

1. Wash clams well. Wash mussels, making sure to remove and discard their beards. Heat 1 tablespoon olive oil in each of 2 large cast iron frying pans over high heat. Add clams and half the thyme to 1 of the pans; add mussels and half of the thyme to the other pan; cook for 1 minute. Divide butter and capers between the 2 pans. Continue cooking clams and mussels for 2 to 3 minutes, or until they open.
2. To serve, place clams mussels and the butter in which they cooked in a warmed serving bowl and sprinkle with fleur de sel. Serve with bread on the side, to soak up the butter at the bottom of the bowl.