Clams, Mussels and Chorizo Recipe with Fino and Aïoli Recipe

Clams, mussels and chorizo with fino and aïoli

  • serves 4
  • Easy

A quick classic shellfish soup made easy. Mussels and clams cooked in sherry and finished off with the garlic mayo, Aïoli. All you need to serve with it is slices of baguette for dunking



  • sourdough baguette 1 medium, sliced lengthways into long slices
  • olive oil
  • cooking chorizo 200g diced
  • shallots 4 large, sliced
  • garlic 4 cloves, sliced
  • clams or cockles 500g
  • mussels 500g
  • fino sherry 400ml
  • coriander a few sprigs


  • egg yolk 1 medium
  • garlic 3 cloves, peeled
  • white wine vinegar 2 tsp
  • vegetable oil 100ml
  • olive oil 75ml


  • Step 1

    Heat the oven at 200C/fan 180C/gas 6. To make the aïoli, blend the egg, garlic cloves and white wine vinegar. With the blender running on a low speed, drip in the vegetable oil, followed by the olive oil, slowly, allowing each addition to be incorporated into the egg mixture before adding more. As more oil is incorporated, you can add the following oil more quickly. Season with salt and chill.

  • Step 2

    Drizzle the slices of baguette with olive oil and put on a baking sheet in the oven until golden brown, 5 minutes on each side.

  • Step 3

    Put the chorizo, shallots, garlic and 2 tbsp olive oil in a large pan (with a lid) and fry for a few minutes until soft. Add the clams (or cockles), mussels and fino and cover the pan with its lid. Cook for 5 minutes on a medium heat, shaking occasionally. Remove the lid and discard any that do not open. Add a glug of olive oil and the coriander. Season and serve in bowls with the toasts – add a tbsp of aïoli to the broth or spread on the toast and dunk.

Check out more of our mussels recipes here..

Saffron Mussels Recipe with Orzo and Tomatoes

Nutritional Information

  • Kcals 752
  • Fat 34.6g
  • Carbs 52.1g
  • Fibre 2.5g
  • Protein 32.4g
  • Salt 3.2g