• 300 ml (10½ fl oz) white wine
• 2 fresh bay leaves
• 4 sprigs thyme
• 10 g (⅓ oz) black peppercorns
• 500 g (1 lb 2 oz) black mussels, scrubbed and debearded
• 500 g (1 lb 2 oz) clams (vongole), purged and drained
• 1 quantity saffron sofrito

Place half of each of the wine, bay leaf, thyme and peppercorns in a saucepan and bring to the boil. Add the mussels and cover with a glass lid. As the mussels open, remove them from the pan and set aside. Discard the cooking liquid.

Repeat with the clams and remaining half of the ingredients.

Remove the mussels and clams from their shells and stir into the saffron sofrito. Serve immediately.