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A seafood omelette recipe
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Poach the mussels in salted water for about 2 mins. Rinse the clams under cold water. Separate the eggs and beat the yolks with the anchovy paste, cayenne pepper and seasoning. Whisk the egg whites until stiff and fold into the yolks. Heat the butter in a large pan and when foaming pour in the egg mixture. Allow mixture to set on the bottom. Add the clams and mussels and fold in two. Heat through for 2 mins. Serve immediately, sprinkle with chopped parsley and chives.
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