Method

1. Remove the onion and fennel tops and place to the side. Slice the fennel, red pepper, garlic cloves and onions thinly. Heat 2 tablespoons of olive oil in a pot and fry the sliced red pepper, fennel, onion and garlic for 1-2 minutes. Add 200ml of white wine, the lemon thyme and the mussels and clams to the pot. Cover pot with a lid and steam for a few minutes until the mussels and clams open (discard any that haven’t opened). 

2. Chop the fennel and onion tops and sprinkle them over the steamed clams and mussels along with a few large spoonfuls of Vegan XO Sauce. Serve straight from the pot or pour into a large, wide bowl.