- 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
- 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.