INGREDIENTS
1
Cooking chorizo 200g
500 g
Clams or cockles
500 g
Mussels
3
sprigs Coriander
7 cloves
Garlic
1
Shallots 4, large
1
Egg yolk 1, medium
1
Olive oil
75 milliliters
Olive oil
100 milliliters
Vegetable oil
2 tsp
White wine vinegar
1
Sourdough baguette 1, medium
400 milliliters
Fino sherry