Mixed seafood with tomato and herb sauce

Tomato and herb sauce

• ½ lemon, zest only, no white pith
• 6 sprigs fresh flat-leaf parsley, leaves only
• 3 sprigs fresh basil, leaves only, plus extra for garnishing
• 15 fresh chives, cut into thirds, plus extra chopped for garnishing
• 3 sprigs fresh thyme, leaves only
• 1 garlic clove
• 70 g red onion, cut into halves
• 50 g semi sun-dried tomatoes, drained
• 20 g lemon juice (approx. ½ lemon)
• 2 tsp brown sugar
• 2 tsp balsamic vinegar
• 100 g butter, cut into pieces (2-3 cm)
• 50 g pitted Kalamata olives, sliced
• 1 tbsp pickled capers
• 400 g canned chopped tomatoes

Seafood

• 750 g fresh black mussels
• 500 g clams, cleaned (see Tips)
• 250 g cherry tomatoes, cut into halves
• 30 g pine nuts, toasted
• crusty bread, to serve