Take the old garlic bread idea but jazz it up with chorizo and pungent parmesan and Violà! You have something extra special. There's very little that can't be improved with little chorizo in my opinion.

Ingredients

  • 100g Mussels
  • 100g Clams
  • 1 very finely chopped shallot
  • 100ML white wine
  • 50G garlic butter
  • Chopped flat leaf parsley
  • Salt & Pepper
  • Squeeze of lemon

Chorizo and Parmesan Garlic Bread

  • 100g butter, softened
  • 3 large cloves garlic
  • Fistful of chopped parsley
  • 50g grated Parmesan
  • 2 large slices chorizo, very finely chopped
  • A small baguette

Method

Mussel & Clam Marinièr

  1. Place the mussels, clams, shallot, wine and garlic butter in a saucepan, season and cover with a lid.
  2. Place on a high heat and steam the mussels and clams open.
  3. Remove from the heat and add a squeeze of lemon and sprinkle with the chopped parsley.
  4. Taste the broth and correct the seasoning.

Paul Flynn's Mussel & Clam Marinière with Chorizo and Parmesan Garlic Bread

Chorizo and Parmesan Garlic Bread

  1. Mash the butter into a cream.
  2. Mix in the garlic, parsley and grated parmesan and the finely chopped chorizo.
  3. Slash a cooked baguette evenly and stuff the butter in the slashes
  4. Place into tinfoil and seal
  5. Bake in a preheated oven for 180°C for 15 minutes
  6. This is great with pasta, salads, or on its own with some dips

Paul Flynn's Mussel & Clam Marinière with Chorizo and Parmesan Garlic Bread