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Ingredients
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
- Nutrition
- per 1 portion
- Calories
- 2984 kJ / 710 kcal
- Protein
- 67.7 g
- Carbohydrates
- 21.3 g
- Fat
- 16.3 g
- Fibre
- 5.9 g
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