INGREDIENTS

INSTRUCTIONS

Heat 2tsp butter in a large saucepan and sweat one third of the
onions, shallots and leeks over a low heat. Add the mussels, clams,
one bouquet garni and white pepper, together with the white wine, and
agitate the pan to allow all the mussels to receive heat on the
bottom layer.
When all the mussels are opened (discard any that are still closed),
drain off the liquor into a bowl and reserve, then remove the
shellfish meat from the shells, removing any stray 'beards'. Set
aside.
Heat the remaining butter in a large saucepan and sweat off the
remaining leeks, onions and shallots with the garlic, chopped
tomatoes, diced carrots, celery and fennel. Add the other bouquets
garni and cook for 5 minutes. Add the stock and reserved shellfish
liquor and bring to the boil.
Keep some clams and mussels for garnish, and put the rest with the
saffron into the pot to simmer for 20 minutes. Remove the bouquets
garni, then add the double cream and pour into a processor. Whiz
until smooth.
Adjust the seasoning and return to the saucepan to heat through
gently. Serve with a sprinkling of chopped chervil and the reserved
mussel and clam garnish.
Tip: fatten the mussels up when you get them home by placing them in
some cold salted water (you will need about 4 handfuls of salt per
2-gallon bucket of cold fresh water). Stir in some plain flour or
oatmeal (that has been whizzed in a blender for a few seconds). If
left for a few hours or even overnight, the shellfish will filter
feed which has the effect of allowing them to 'clean' themselves and
fatten themselves up for cooking!
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