2small leekswhite and tender green parts only, thinly sliced
2cupseaweedhydraded wakame or dulse
2garlic clovesthinly sliced
1/4teaspooncrushed red pepper
2dozen oystersfreshly shucked, with their liquor
1can of snails
1teaspoonfresh lemon juice
2dashes of siracha
Crusty breadfor serving
Melt 2 tablespoons of butter in a large casserole or skillet over medium heat. Stir in the leeks and season with salt. Cook until softened for about 8 minutes, stirring occasionally.
Add the seaweed, thyme, garlic and crushed red pepper. Cook while stirring for about 2 minutes.
Add the vermouth and clams. Bring to a boil and then lower heat to medium, cover and cook 5 to 10 minutes, or until the clams open. As each clam opens, place it in a plate. Discard any clams that do not open.
To the casserole, add the oysters and their liquor, the snails, the coconut milk, parsley, lemon juice, siracha and 2 tablespoons of butter. Cook for about 1 to 2 minutes, or until the oysters just start to curl around the edges. remove from heat.
Remove the thyme sprigs and stir back in the clams. Serve right away with bread.
Sauteed Clams Oysters and Snails with Sea Greens https://cultureatz.com/sauteed-clams-oysters-snails/