Ingredients

• 250g/9oz unsalted butter
• softened
• 2 cloves garlic
• finely chopped
• 1 red chilli
• seeds removed
• finely chopped
• 1 green chilli
• seeds removed
• finely chopped
• 1 tbsp finely chopped fresh tarragon
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh dill
• 2 bulbs garlic
• halved
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves
• 2 medium free-range egg yolks
• 1 tsp Dijon mustard
• 1 tsp white wine vinegar
• 300ml/11fl oz sunflower oil
• 300g/10½oz clams
• scrubbed
• 300g/10½oz mussels
• scrubbed and de-bearded
• 1 ready-cooked lobster
• sliced in half lengthways
• 2 ready-cooked crab claws
• 8 langoustine
• 4 fresh oysters
• shucked
• salt and freshly ground black pepper
• 4 tbsp finely chopped fresh parsley
• to serve
• 250g/9oz gram flour
• 4 tbsp olive oil
• 1 tsp salt

Directions

• For the garlic and chilli butter
• put the butter
• garlic
• chillies and herbs in a large glass bowl. Season with salt and pepper and mix well. Spoon the butter onto a piece of cling film
• roll it into a log shape
• twist the ends and place in the fridge to set.
• Preheat the oven to 200C/180C Fan/Gas 6.
• For the mayonnaise
• cut a square of kitchen foil big enough to wrap the garlic in a single layer. Put the garlic on the foil
• drizzle over the olive oil
• sprinkle with the thyme and season with pepper and ½ teaspoon of salt. Seal the parcel and roast for 20–25 minutes.
• Put the egg yolks
• mustard and vinegar in a food processor and blend. Slowly pour in the sunflower oil with the motor running
• until a mayonnaise is formed. You may not need all the oil? Squeeze the roasted garlic out of its skin into the mayonnaise and blend again
• Discard any mussels and clams that fail to close when you tap them against the side of the sink. Put them and all the other shellfish in a large baking tray. Cut the butter log into thin slices and dot it over the shellfish. Roast for 15–20 minutes. Discard any mussels and clams that fail to open.
• Meanwhile
• for the socca bread
• put the gram flour in a large bowl. Add the salt and olive oil
• then gradually pour in enough water to make a batter with the consistency of double cream. Heat a medium frying pan and add a glug of oil. Pour in a little of the batter to make a layer around 0.5cm/1/4in thick. Cook for 1–2 minutes
• turn over
• then cook for another 2 minutes. Keep warm
• and repeat the cooking until all the batter has been used up.
• To serve
• put the shellfish on a large platter
• sprinkle with parsley and serve with the garlic mayonnaise and bread.