Warm Thanksgiving Salad of Clams, Mussels, and Mushrooms

Ingredients

• 1/4 cup olive oil
• 1/2 bunch fresh thyme
• 4 shallots, diced
• 2 cloves fresh CHRISTOPHER RANCH California garlic, crushed
• 1/4 cup white wine
• 1/4 cup chicken stock
• 2 pounds clams, cleaned
• 2 pounds black mussels, cleaned
• 1 pound assorted mushrooms, such as cremini, oyster, shiitake
• Salt and freshly ground pepper
• 1 bunch chives, chopped
• Salad greens for garnish
• Prepared vinaigrette for salad greens

Directions

1. In a large shallow, wide pan, heat 2 tablespoons olive oil over medium heat.
2. Add the thyme, shallots, garlic, and wine; stir and cover.
3. Add the chicken stock; stir and re-cover.
4. Place the clams and mussels in the pan and cover with the lid to steam them. It should take about 3 minutes for the clams and mussels to open.
5. When they open, remove them from pan onto a flat tray and allow to cool.
6. Increase the heat to reduce the remaining liquid in the pan by half and then turn off the heat.
7. Remove the clams and mussels from their shells and return them to the reduced cooking liquid.
8. Meanwhile, slice the mushrooms and heat 2 tablespoons olive oil in a large skillet over medium-high heat.
9. Add mushrooms and saute until golden brown.
10. Season to taste with salt and pepper.
11. Remove from heat and stir in the chopped chives.
12. To serve, reheat the clams and mussels in the reduced cooking liquid; divide the dish among 4 deep bowls - on top of each, place a small pile of mushrooms.
13. Toss the salad greens in walnut vinaigrette.
14. Place a small bouquet of salad on top of each bowl to complete.