I absolutely love mussels and clams, you see mussels on menus a lot, but not clams for some reason, both of which are utterly delicious if cooked correctly 

I’m using a combination of both, you can use one or the other, or like me both 

This recipe will serve 2 people really well 



30g/1oz butter

2 small shallots, finely chopped

1 celery stick, Finely chopped

500g/1lb 2oz mussels, cleaned and de-bearded

500g/1lb 2oz clams (palourde clams if possible)

30ml/1fl oz Pernod 

200ml/7fl oz dry sherry


200g/7oz spinach

10g/¼oz fresh Flat leaf parsley leaves, chopped

2 sprigs fresh tarragon

2-3  Good splashes of Tabasco


Bring a large pan of salted water to the boil and blanch the spinach for 30 seconds.

 Drain the spinach, rinse it under cold water, squeeze and pat dry.

Melt the butter in a large saucepan and gently fry the shallots and celery until softened. 

Tip in the mussels and clams and increase the heat then add the pernod and sherry. 

Shake the saucepan once steam appears, place back onto the heat, and continue cooking for a further 1-2 minutes.

Once all the shells are fully open, immediately strain into a colander suspended over a bowl. 

Shake the mussels to extract the juices and set aside.

Pour the juices into a blender along with the reserved spinach and all the other remaining ingredients.

Blend until smooth and return the green sauce to the mussel cooking pot.

Remove and discard any unopened shells from the mussels and clams,and add the rest to the green sauce. Briefly reheat and serve.

I’d just have some fantastic crusty bread or sour dough to go with this delicious dish 


Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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