Cloïsses i Musclos amb Picada d'Ametlla

In a dry skillet over medium-low heat, toast the almonds until golden and fragrant, about 3-4 minutes. Watch carefully — they turn from golden to burnt quickly. Transfer to a plate to cool.

In a mortar and pestle (or small food processor), pound the 2 garlic cloves with a pinch of salt until a rough paste forms. Add the toasted almonds and continue pounding until you have a coarse, uneven paste — not smooth, you want texture. Fold in the parsley leaves.

Stream in 2 tablespoons of olive oil while stirring to create a cohesive picada. Set aside.

In a wide Dutch oven or heavy-bottomed casserole, warm 4 tablespoons of olive oil over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 8 minutes.

Add the sliced garlic and cook for another 2 minutes until fragrant but not browned. Stir in the grated tomatoes. Lower the heat to medium-low and cook the sofregit, stirring from time to time, until the tomato has deepened in color and the liquid has mostly evaporated, about 12-15 minutes. The mixture should be thick and jammy.

Increase heat to medium-high. Nestle the scrubbed mussels and clams into the sofregit. Pour in 100ml of water — just enough to create steam. Cover tightly with a lid.

Cook for 4-5 minutes without lifting the lid. Check once at the 3-minute mark. The shellfish are done when they have opened — discard any that remain closed. Work quickly and unhurriedly; you want them tender, not rubbery.

Remove from heat. Stir the prepared picada into the broth, combining gently so the sauce thickens the cooking liquid into a glossy, briny emulsion. Taste and adjust salt.

Scatter with fresh chopped parsley. Serve immediately in warm bowls with lemon wedges on the side — a squeeze of clean acidity before the first spoonful. Serve with crusty white bread to capture every drop of the saffron-warmed broth.