2 baguettes 2000 g (4 ½ lb) mussels in their shells cleaned 125 ml (1/2 cup) Riesling or Sauvignon blanc Mussels and clams are filled with two different sauces:
Tomato Basil Sauce
400 g (14 oz) tomatoes (may be from a can), chopped 1 Tbsp tomato paste 2 Tbsp basil leaves torn 1 Tbsp oregano chopped 1 pinch sugar Salt and pepper
30 g (1 oz) butter 1 leek stick finely chopped 1 fennel bulb 60 ml (1/4 cup) cream
Mussels Pour mussels and wine into a big pot, cover up and heat for 4-6 minutes. Shake pot until the shells open. Discard unopened mussels! Let the mussels dry. Discard the upper part of each mussel shell und put the other half with the mussel on a refractory plate and keep warm. Tomato Basil Sauce: Put all ingredients in a pot and cook down to a smooth thick sauce in 15 minutes. Fennel Sauce: Heat butter in a saucepan. Add the leek and fennel, stew about 5 minutes until the vegetables are soft. Stir in cream, season to taste and simmer for 2 minutes. Puree the whole thing.
Arrange mussels on plates and fill alternately with the two sauces. Leave room for clams on the plates.
Clams Cook clams like mussels until the shells open (approximately 2-3 minutes).Use only water with salt and pepper. Add clams to the mussels on plates and drizzle with the two sauces.