Serves 4

  1. Melt the butter and the olive oil over a medium heat in a large pan.
  2. Add the shallots, leeks, fennel, garlic, chilli, thyme, sage and rosemary to the pan and sauté until they start to caramelise.
  3. Add the white wine and fish stock then simmer for about 10 minutes to let the alcohol burn off. Turn off the heat, add the tomatoes, lemon zest and juice. Leave to stand for at least 30 minutes.
  4. In the meantime, make the aioli. Add the egg yolk, wholegrain mustard, lemon juice and garlic to a medium bowl and season with salt and pepper. Very slowly, drizzle in the olive oil while whisking by hand or with an electric whisk until it comes together and forms a mayonnaise.
  5. Bring the onion and tomato mixture back to the boil and add the clams and mussels. Simmer for about 7 to 10 minutes, stirring occasionally,   until they are cooked. The shells should all be open (if any are tightly closed, discard).
  6. Divide between bowls and sprinkle with the chopped basil and parsley. Add a generous spoonful of the aioli to serve.

Shopping List

  • 1 large knob of butter
  • good glug of olive oil
  • 3 shallots, finely chopped
  • 1 leek, finely chopped
  • 1 large fennel, cut in half and finely sliced
  • 4 or 5 garlic cloves, finely sliced
  • 1 tsp chilli flakes
  • bunch of thyme — remove woody stalks
  • bunch of sage, finely chopped
  • bunch of rosemary, left on stalks
  • bottle of white wine
  • 900ml fish stock
  • 400g sweet italian baby tomatoes
  • bunch of basil, chopped
  • bunch of parsley, chopped
  • 500g mussels
  • 500g clams
  • 1 lemon, zest and juice
  • 1 free-range egg yolk
  • 2 tsp wholegrain mustard
  • juice of half a lemon
  • 1 garlic clove, crushed
  • sea salt and black pepper
  • 150ml light olive oil