JACQUE ROSE’S GARLIC MUSSELS AND CLAMS

2 lbs. frozen mussels, 1 lb. frozen clams, 5 T. salted butter, 3 green onions, sliced, 2 T red onions, sliced. 3 garlic cloves, minced, 1 jalapeno pepper, 1 large lemon juiced and zest, 1/4 cup cilantro, chopped, 1 (12 oz.) bottle of beer,

Add all the vegetables, except jalapeno pepper to a saucepan, bring to a boil, and reduce to a simmer.  Cook for 10-12-minutes.  Add the lemon juice, zest, beer, and jalapeno.  Cook for 5-7 minutes.  Bring to a boil, add 2 cups of pasta of your choice, cook until the pasta is al denta.  Add the mussels and clams.  Cover the saucepan and cook for 5-8 minutes or until the clams open. 

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