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1
Wash 750 g of Bouchot mussels, 750 g of cockles, 750 g of Palourde clams and a handful of razor clams in several changes of fresh water, remove any whose shell is damaged or open.
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2
Rub 600 g of baby new potatoes with coarse salt to take off their skin, rinse and cook in salted water for about 15 minutes.
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3
In the meantime, peel and mince 2 shallots and 1 fennel bulb.
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4
Peel 4 garlic cloves, chop two of them and squash the other two.
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5
Wash and dry a bunch of parsley and take off the leaves.
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6
Sort about twenty whole leaves, chop the rest and set them all aside.
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7
Heat a large flameproof casserole dish with 2 tablespoons of olive oil and 20 g of butter.
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8
Add the shallots, fennel, chopped garlic and the squashed garlic cloves, and cook for 3 minutes.
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9
Put all the well-drained shellfish in the casserole dish, pour in a glass of dry white wine, cover the casserole dish with a lid, turn up the heat and cook quickly for 4 to 5 minutes, stirring regularly so that all the shellfish open.
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10
Take the casserole dish off the heat.
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11
Lift out the shellfish and whole squashed garlic cloves with a slotted spoon, and keep warm in a dish.
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12
Pour what is left in the casserole dish into the bowl of your food processor.
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13
Add the chopped parsley and blend until the mixture is nice and smooth and coats the back of a spoon.
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14
Pour this sauce into the casserole dish, return the shellfish and garlic cloves, drain the potatoes and add them.
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15
Stir until everything is coated in the parsley sauce.
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16
Add several twists of freshly ground black pepper, add the whole parsley leaves and serve straight from the casserole dish.
