Fruits de la Mer – Mussels and Clams

Serves : 4


500g mussels
500g clams
1 lemon, zest and juice
1 pinch of thyme
1 bay leaf
100ml white wine, dry


  1. Clean the mussels and clams.
  2. Add the shellfish, herbs, white wine, lemon zest and lemon juice to a saucepan.
  3. Bring to a boil and simmer on low heat for 5-7 minutes. Serve immediately with crusty bread and a bowl of creamy Aioli.


sea salt
freshly ground black pepper
1 egg yolk
1 teaspoon Dijon mustard
285 ml extra virgin olive oil
285 ml olive oil
lemon juice, to taste

Method Smash up the garlic with 1 teaspoon of salt in a pestle and mortar (or use the end of a rolling pin in a metal bowl). Place the egg yolk and mustard in a bowl and whisk together, then start to add your oils bit by bit. Once you’ve blended in a quarter of the oil, you can start to add the rest in larger amounts. When the mixture thickens, add lemon juice. When all the oil has gone in, add the garlic and any extra flavours . To finish off, season to taste with salt, pepper and a bit more lemon juice, if needed.
Jamie Oliver recipe

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