Mussels and clams with serrano in sherry

Method

1. Clean the mussels by scrubbing them under cold running water; then remove the gritty ‘beards’. If any mussels are opened, tap them sharply with a knife. If they don't close, discard them.

2. Scrub the clams with a stiff brush to remove any sand or dirt and then wash them in plenty of cold water.

3. Heat the oil in a large lidded pan and fry the shallot, garlic and chilli for a couple of minutes. Add the ham, some freshly ground black pepper, to taste, and the sherry. Simmer for a minute more.

4. Add the clams and cook for 2 minutes; then add the mussels, cover and cook for 5 minutes until all the shells have opened.

5. Ladle the broth and shellfish into deep bowls, discarding any mussels or clams that don’t open. Serve swiftly with crusty bread and more sherry.