Clams, mussels and chorizo with fino and aïoli

Name: Clams, mussels and chorizo with fino and aïoli
Total time: 30 min
Yield: Serves 4
Cuisine: Mediterranean
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; 1 medium egg yolk; 3 cloves garlic peeled; 2 tsp white wine vinegar; 100ml vegetable oil; 75ml olive oil

Published: December 19, 2014 at 2:33 PM

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Serves 4

Easy

Total time: 30 mins

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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

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Ingredients

Nutrition

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

Nutrition: per serving

kcal752
fat34.6g
carbs52.1g
fibre2.5g
protein32.4g
salt3.2g

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.

Check out more of our mussels recipes here..

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