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Ingredients
Tomato and herb sauce
- ½ lemon, zest only, no white pith
- 6 sprigs fresh flat-leaf parsley, leaves only
- 3 sprigs fresh basil, leaves only, plus extra for garnishing
- 15 fresh chives, cut into thirds, plus extra chopped for garnishing
- 3 sprigs fresh thyme, leaves only
- 1 garlic clove
- 70 g red onion, cut into halves
- 50 g semi sun-dried tomatoes, drained
- 20 g lemon juice (approx. ½ lemon)
- 2 tsp brown sugar
- 2 tsp balsamic vinegar
- 100 g butter, cut into pieces (2-3 cm)
- 50 g pitted Kalamata olives, sliced
- 1 tbsp pickled capers
- 400 g canned chopped tomatoes
Seafood
- 750 g fresh black mussels
- 500 g clams, cleaned (see Tips)
- 250 g cherry tomatoes, cut into halves
- 30 g pine nuts, toasted
- crusty bread, to serve
- Nutrition
- per 1 portion
- Calories
- 2984.5 kJ / 710.5 kcal
- Protein
- 67.7 g
- Carbohydrates
- 21.3 g
- Fat
- 16.3 g
- Saturated Fat
- 16.4 g
- Fibre
- 5.9 g
- Sodium
- 1680.7 mg
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