Ingredients:

12 oz - mussels
12 oz - clams
1 tsp - pine nuts
1/2 tsp - rosemary leaves (trimmed)
50 g - soft butter
a pinch - fleur de sel (French sea salt)
1/2 tsp - chopped tomatoes (seeds removed)
15 ml - olive oil
2 slices - baguette (toasted & buttered)
1 ½ oz - chorizo sausages
1/2 tsp - capers

Preparation:

In a very hot cast iron pan with olive oil, sauté clams first. After 1 minute add mussels. Add chorizo, butter, pine nuts, tomatoes and rosemary. Cook until mussels & clams open. Remove from heat and flavor with fleur de sel and capers. Serve with 2 slices of toasted & buttered baguette.