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Clams, mussels and chorizo with fino and aïoli

olivemagazine
  • 30 minutes
  • Serves 4

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