Gingered Mussels and Clams with Kale

To prep the mussels and clams:

In a large bowl add mussels, clams, 4 tablespoons of sea salt and 10 cups fresh water. Set the bowl aside and allow them to soak for 20 minutes. Drain and rinse the clams and mussels under cold water to remove debris. Set aside.

To assemble the dish:

In a large pot add olive oil and butter. Heat over medium-high heat until oil is hot and butter is melted. Add the onion and saute until caramelized. Add the garlic, ginger, rosemary and lemon zest. Stir and heat until fragrant.

Stir in white wine, sriracha sauce, sea salt and pepper. Bring to a simmer. Add washed and drained mussels and clams. Add kale and stir. Cover pot with lid. Cook for 5 minutes. Remove the lid and stir everything around then put the lid back on. Cook an additional 5-10 minutes until mussels and clams open and kale is tender.

Discard any unopened clams. Serve!