Mixed Seafood with Tomato and Herb Sauce

Tomato and herb sauce

• ½ lemon, zest only, no white pith
• 6 sprigs fresh flat-leaf parsley, leaves only, plus extra to garnish
• 3 sprigs fresh basil, leaves only, plus extra to garnish
• 15 fresh chives, cut in thirds
• 3 sprigs fresh thyme, leaves only
• 1 garlic clove
• 70 g red onion, cut in halves
• 50 g sun-dried tomatoes, drained
• 20 g lemon juice (approx. ½ lemon)
• 2 tsp brown sugar
• 2 tsp balsamic vinegar
• 100 g butter, cut in pieces (2-3 cm)
• 50 g Kalamata olives, pitted, sliced
• 1 Tbsp pickled capers
• 400 g tinned chopped tomatoes

Seafood

• 750 g fresh mussels, scrubbed and debearded
• 500 g fresh clams, cleaned (see Tips)
• 250 g cherry tomatoes, cut in halves
• 30 g pine nuts, toasted
• baguette, to serve