A great Mediterranean classic with a twist, featuring our Jean Martin Anchoïade: mussels, clams, shrimp, and scallops combine with a fragrant, generous sauce for a festive dish to share.
Preparation
Scrape and de-beard the mussels, clean and soak the clams or dog cockles to remove any sand.
In a large pot, heat the olive oil with the minced shallots, garlic, chopped parsley, and snipped basil. Stir together.
Add the mussels, clams or dog cockles, and the white wine. Mix well, then cover and let simmer. When the shells open (10 to 12 minutes), remove them from the pot while keeping the sauce.
Remove the shells from three-quarters of the shellfish.
In the same pot, cook the shrimp, scallops, and sun-dried tomatoes (cut into strips) over medium heat. Sauté everything for 5 minutes, then add the mussels, clams, and the anchoïade spread to the sauce. Make sure to keep the sauce somewhat liquid. Season with salt and pepper if needed.
Cook the spaghetti for 11 minutes in a large pot of boiling salted water. Drain the pasta and mix thoroughly with the sauce.
Serve immediately.
Our tip
Immediately discard any mussel or clam that remains closed after cooking: it is a sign that it was not good. Always keep the shellfish cooking liquid, as it concentrates a huge amount of flavor for the sauce.
Variation
For a simpler version, keep only the shrimp and scallops while reducing the amount of shellfish.
Pairings & suggestions
A dry white wine such as Picpoul de Pinet or Muscadet pairs perfectly with this seafood dish.
Nutritional values
Indicative estimate per serving:
- Calories: ~460 kcal
- Protein: ~32 g
- Fat: ~14 g
- Carbohydrates: ~52 g
Storage
This dish is ideally enjoyed the same day due to the seafood. Leftovers can be kept in the refrigerator for a maximum of 1 day and should not be frozen.
Frequently Asked Questions
Can this recipe be simplified?
Yes, you can keep only the shrimp and scallops for a quicker version.
Can the sauce be prepared in advance?
It is best to prepare this dish at the last minute for the freshness of the seafood.
Can leftovers be frozen?
This is not recommended with cooked seafood, as the texture would degrade significantly.
What can replace the anchoïade?
Our green tapenade can provide a different, yet equally Mediterranean note.
Anchovy Spread Delight 100g
with Provençal green olives
Frequently Asked Questions
Do you have questions about our jars? We have compiled the answers to the most frequently asked questions here to help you better understand our products, their preservation, and our services. Everything is designed to make your purchases simple, secure, and transparent.
Free shipping on orders over €85 in metropolitan France.
Our preserves can be stored for up to approximately 5 years before opening, in a dry place at room temperature. Once opened, we recommend storing the product in the refrigerator and consuming it within 3 days to guarantee its freshness and taste qualities.
We take the utmost care when shipping your jars. Each product is individually wrapped with protective materials and placed in reinforced boxes to ensure it arrives intact.
In the event of breakage or damaged product, contact us upon receipt with a photo: we will offer you a quick replacement or refund.
Our canned goods are produced in our own workshop, in the heart of Provence. This allows us to ensure traceability, quality, and compliance with food standards, while guaranteeing fresh and carefully controlled products.
Our recipes are prepared with 100% natural ingredients, without artificial additives or preservatives. We prioritize French-origin vegetables to guarantee freshness, quality, and authentic taste.
