For the moment Waters is focused on this informal summer feast. She fine-tunes the arrangement of the vegetables at one end of the platter, mounds up the mussel shells at the other. Before it all comes to the table, she tastes the aioli once again. Something dawns in her eyes. The garlic taste has gotten stronger since we finished.
Aioli keeps developing even when it's done.
Nothing could please her more. The following recipes for poached mussels and clams, poached squid, and roasted sea bass with wild fennel are designed to accompany the recipe for fresh seafood and aioli above. However, home chefs should feel free to pick and choose among the seafood and vegetables mentioned, to suit their own preferences. The seafood may be made while the vegetables are cooking, or can be prepared in advance and kept warm. 2 T. extra-virgin olive oil Rinse the mussels and clams thoroughly to remove any sand or grit.