Ingredients:
12 Mussels, scrubbed and beards removed
12 Littleneck Clams, scrubbed
12 Scallops
1 cup water
1 cup dry white wine
1/4 tsp cayenne pepper (or to taste)
1 tsp thyme, dried
4 sprigs fresh Rosemary
1/2 tsp salt
1/2 tsp pepper
4 garlic cloves, minced
3 shallots, minced

Directions:
1. In a large steamer or pot combine water, wine, cayenne, thyme, rosemary, salt and pepper. Bring to a boil.
2. In a bowl toss together mussels, clams, scallops, garlic and shallots.
3. Add to the boiling mixture, cover and steam.
4. Stir occasionally and cook 5 – 7 minutes until shells open.
5. Discard any shellfish that do not open their shell.
6. Transfer shellfish to individual serving bowls.
7. Strain the cooking liquid through a fine-mesh sieve lined with a double layer of cheesecloth.
8. Pour equal amounts of liquid over each serving.
9. Serve while hot.