Casino Shellfish

Ingredients

• 12 littleneck clams
• 12 mussels
• 2 teaspoons olive oil
• 4 slices bacon, cut into 1 ",strips
• 2 cloves garlic, minced
• 1/4 cup green bell pepper, chopped
• 1/4 cup red bell pepper, chopped
• 1 orange, juiced
• 1/4 cup dry white wine
• 1 tablespoon butter
• 1 tablespoon fresh parsley, chopped

Directions

1. 1

   Wash the clams and mussels under cold running water; scrub lightly to remove any sand.

2. 2

   Debeard mussels.

3. 3

   Heat oil in a saucepan over medium-high heat.

4. 4

   Stir in bacon; cook until brown and crispy.

5. 5

   Stir in garlic and saute 30 seconds.

6. 6

   Add clams,mussels,green pepper,red pepper,orange juice, and wine.

7. 7

   Cover and steam until shells have opened, about 7 minutes.

8. 8

   Remove clams and mussels discarding any that haven't opened.

9. 9

   Divide clams and mussels among soup bowls.

10. 10

    Stir butter and parsley into broth.

11. 11

    Pour broth over shellfish.

12. 12

    Serve immediately.