Creole Clams and Mussels | Charlotte Fashion Plate

Ingredients

• 32 count littleneck clams
• 2 pounds mussels
• 2 tablespoons olive oil
• 1 shallot, minced
• 4 cloves garlic, minced
• 1/4 cup green bell pepper, diced small
• 1/4 cup red bell pepper, diced small
• 1/4 cup celery, diced small
• 1/8 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon Creole or Cajun seasoning
• 2 teaspoons paprika
• 1/2 cup white wine
• 1/2 cup chicken or seafood stock
• 1 1/4 cup heavy cream
• Juice of 1/2 lemon
• 1 Roma tomato, diced
• 2 tablespoons fresh parsley, plus more for garnish
• Lemon wedges, for serving