Mussels with clams, Pernod and spinach

I absolutely love mussels and clams, you see mussels on menus a lot, but not clams for some reason, both of which are utterly delicious if cooked correctly

I'm using a combination of both, you can use one or the other, or like me both

This recipe will serve 2 people really well

SHOPPING LIST

FOR THE MUSSELS

30g/1oz butter

2 small shallots, finely chopped

1 celery stick, Finely chopped

500g/1lb 2oz mussels, cleaned and de-bearded

500g/1lb 2oz clams (palourde clams if possible)

30ml/1fl oz Pernod

200ml/7fl oz dry sherry

FOR THE SAUCE

200g/7oz spinach

10g/¼oz fresh Flat leaf parsley leaves, chopped

2 sprigs fresh tarragon

2-3 Good splashes of Tabasco

METHOD

Bring a large pan of salted water to the boil and blanch the spinach for 30 seconds.