1 Pound asparagus spears
1/4 C. shallots minced or 1/4 C. of green onions chopped (save tops for garnish)
1 T. olive oil
1/2C. of stock
1 T. of vinegar
12 clams in their shells wash clean
12 mussels in their shells, scrubbed clean and debreaded
2 T. of sweet red pepper, minced
2 T. of parsley, minced
2 C. of Kale, torn
1 yellow pepper, thinly sliced

Use a large pot of boiling water, blanch asparagus for 2 minutes. Drain and set aside. In a 4 quart , sauté the shallots, or green onions in the oil till done. Add the stock and vinegar; heat to boiling. Add the clams; cover and cook 1 minute. Add the mussels; cover and cook for 3 to 5 minutes, or until all the shells open. Remove and discard the shell; also discard any unopened shells. Place the clams an The mussels in a large bowl. Sprinkle with the red pepper and parsley. And green Onion tops if you used them. Pour the cooking liquid over the shellfish, only the clear liquid no sediment from the very bottom of the pot. Place the remaining Vegetables on the plates to serve. Spoon on the shellfish mixture. Serve at room temperature.

Makes 4 servings
194 calories
6g fat
3.7g fiber