For 1
8 oz mussels
8 oz Manila clams
1 chopped shallot
2 oz white wine
1/2 tbs. lobster oil
1/2 tsp. chopped fresh parsley
1/2 tsp. chopped garlic
1 oz leek julienne
1 pinch of salt, fresh ground pepper

In a large sauce pan sauté the leeks and shallots in lobster oil for 1 minute on medium heat. Add the clams, white wine and cook for 1 minute with a lid. Add the mussels, chopped garlic and cook for 4 minutes. Finish with the chopped parsley and serve.