Mixed Seafood with Tomato and Herb Sauce

Tomato and Herb Sauce

• ½ lemon, thin peel only, no pith
• 6 sprigs fresh flat leaf parsley, leaves only
• 3 sprigs fresh basil, leaves only, plus extra to garnish
• 15 fresh chives, cut into thirds, plus extra to garnish
• 3 sprigs fresh thyme, leaves only
• 1 garlic clove
• 2 ½ oz red onion, quartered
• 2 oz sun-dried tomatoes, drained of oil
• 1 oz freshly squeezed lemon juice (approx. ½ lemon)
• 2 tsp brown sugar
• 2 tsp balsamic vinegar
• 3 ½ oz unsalted butter, in pieces (½ in.-1 in.)
• 2 oz pitted Kalamata olives, sliced
• 1 tbsp capers
• 1 can diced tomatoes (approx. 14.5 oz)

Seafood

• 32 oz fresh black mussels, scrubbed and debearded (see Tip)
• 24 oz small littleneck clams, cleaned (see Tip)
• 12 oz cherry tomatoes, cut into halves
• 1 oz toasted pine nuts, to garnish
• crusty bread, to serve