Mussels and Clams with Spicy Tomato Oil and Grilled Bread

Ingredients

1 cup cannabis-infused olive oil

2 garlic cloves, thinly sliced

1 pound tomatoes, cored, seeded, coarsely chopped

2 tablespoons chili oil

1/2 teaspoon fennel seeds, lightly crushed

Kosher salt

1 1/2 pounds mussels, scrubbed, debearded

1 1/2 clams, scrubbed, rinsed

2 tablespoon banana butter

3 tablespoons finely chopped chives

4 slices home baked country style bread, grilled

Directions

Heat oil in a large saucepan over medium. Cook garlic, stirring occasionally until golden and crisp. Using a slotted spoon, transfer garlic to a small bowl. Increase heat to medium high, and add tomatoes. To cook the oil, press down on tomatoes using a wooden spoon until they are very soft and broken-down. Pluck out peels, and stir in chili oil and fennel seeds, then season with salt. Add mussels and clams, cover, and cook while shaking pan occasionally until mussels and clams open disregard any mussels or clams that don’t open. Using a slotted spoon transfer mussels and clams to a shallow bowls. Add butter to tomato oil, and stir until melted and incorporated. Taste and adjust seasonings. Ladle oil over mussels and clams, and top with chives and fried garlic.

Serve with grilled bread.