Name: Clam and Mussel Conserva
Ingredients: .25 cup unsalted butter; 50 small hard-shell clams (such as littleneck) (about 3 pounds), scrubbed; 1 cup (8 ounces) dry white wine; 50 mussels (about 2 pounds), scrubbed and debearded; 1 lemon; 1 cup extra-virgin olive oil; .5 cup finely chopped celery; .333 cup finely chopped carrot; .333 cup finely chopped shallot; 1 tablespoon finely chopped garlic; 2 thyme sprigs; 2 fresh or dried bay leaves; .25 cup white wine vinegar; 2 tablespoons chopped fresh flat-leaf parsley; .75 teaspoon kosher salt, or to taste; .5 teaspoon black pepper, or to taste; Lettuce leaves (such as Little Gem) and crusty bread, for serving

Ingredients

.25 cup unsalted butter
50 small hard-shell clams (such as littleneck) (about 3 pounds), scrubbed
1 cup (8 ounces) dry white wine
50 mussels (about 2 pounds), scrubbed and debearded
1 lemon
1 cup extra-virgin olive oil
.5 cup finely chopped celery
.333 cup finely chopped carrot
.333 cup finely chopped shallot
1 tablespoon finely chopped garlic
2 thyme sprigs
2 fresh or dried bay leaves
.25 cup white wine vinegar
2 tablespoons chopped fresh flat-leaf parsley
.75 teaspoon kosher salt, or to taste
.5 teaspoon black pepper, or to taste
Lettuce leaves (such as Little Gem) and crusty bread, for serving

Steps

Melt butter in a large pot over medium-high. Add clams and wine. Cover and bring to a simmer over medium-high; cook, shaking pot occasionally, until clams open, 5 to 10 minutes. Using a slotted spoon, transfer clams to a large bowl; discard any clams that do not open. Add mussels to pot; cover and cook until mussels open, 3 to 6 minutes. Transfer mussels to bowl with clams; discard any mussels that do not open. Pour cooking liquid into a large heatproof measuring cup, and set aside. Let shellfish stand until cool enough to handle, about 15 minutes. Shuck meat, and place in a large heatproof bowl; discard shells.
Peel 3 (2-inch) strips of lemon peel from lemon using a vegetable peeler. Halve lemon; squeeze to yield 3 tablespoons juice. Set lemon peel and juice aside. Heat oil in a 12-inch skillet over medium. Add celery, carrot, shallot, and garlic; cook, stirring often, until vegetables are tender, about 6 minutes. Stir in thyme sprigs, bay leaves, and lemon peel. Carefully pour shellfish cooking liquid through a fine wire-mesh strainer into skillet, leaving any sediment in measuring cup. Bring to a gentle simmer over medium. Remove from heat; stir in lemon juice and vinegar.
Pour mixture in skillet over shellfish. Let cool 1 hour. Stir in parsley; season with salt and pepper. Cover and chill at least 6 hours. Bring to room temperature; serve with lettuce and bread.