There is absolutely nothing better than clams and mussels fresh from the water!
I left these in a cool place in their clean saltwater to purge overnight.
Recipe "Clams and Mussels Provencal": Saute coarsely chopped garlic and fresh green onions in olive oil. Add 1 28 oz can good quality plum tomatoes, chopped coarsely, and a handful of fresh garden herbs- I used oregano, thyme, marjoram and parsley tonight. Simmer gently for about 20 minutes. Srub clams and mussels, de-beard the mussels. Place in a wide, shallow pan, add a small amount of water, cover, bring to a boil , reduce heat and steam gently just until all shells have popped open. When ready to eat, gently add the shell fish and liquid to the tomato sauce. Blend and spoon sauce and tomatoes over shells. Spoon clams and mussels into bowls, ladle tomatoes and herbs with plenty of broth over shellfish, and sprinkle with fresh chopped parsley. Serve with crusty bread to soak up the juice.