J’Adore this beautiful clam and mussel stew from Marseilles.
The delicate shellfish is gently spiced with chilli [chorizo works really well with this dish too.]
A wonderful dinner party recipe and an ideal super quick dinner for a group, with minimal effort or clean up.
This is my top dish for this Sunday’s World Cup final. Serve with some fresh parsley, a side of garlic aioli and lot of yummy baguettes to rip and dip into the beautiful broth.
Bon Apetite x

What you need:
2 tablespoon olive oil
3 shallots, finely diced
4 cloves garlic, sliced
1/4 fennel, thinly sliced
1/4 teaspoon chili flakes
1/2 cup grape tomatoes, halved
1/4 cup pastis
1/2 cup dry white wine
1/4 teaspoon saffron
1 pound mussels
1 pound little neck clams
1 tablespoon butter, very cold
2 tablespoon fennel fronds, chopped
1 tablespoon chervil, chopped
1 pack of Sadie’s Kitchen Comforting Chicken Bone Broth

What to do:
In a wide risotto pan, heat the olive oil over medium to medium-low heat and add the shallots, garlic, fennel, and chili flakes. Sauté until translucent, fragrant, and tender—about 5 minutes.
Add the tomatoes, and sauté another 3 minutes.
Add the pastis, the wine, and the Sadie’s Kitchen Chicken Bone Broth and reduce.
Add the saffron, the mussels, and the clams, and raise the heat to high.
Cover, and steam the seafood until it opens—about 5 minutes. Shake in the cold butter to make the sauce creamy.

Toss in the fennel fronds and chervil and serve immediately.