Olive Magazine
Clams, Mussels and Chorizo Recipe with Fino and Aïoli Recipe

Clams, mussels and chorizo with fino and aïoli

Published: December 19, 2014 at 2:33 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

Nutrition:
NutrientUnit
kcal752
fat34.6g
carbs52.1g
fibre2.5g
protein32.4g
salt3.2g
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Ingredients

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

AÏOLI

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

Method

  • 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.

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