Dressing – makes 1+ cup
9 T lemon juice
3 garlic cloves
1 t salt
3/4 c olive oil

Seafood
About 8 small clams per person or more (use your judgment)
36 or more mussels (debearded and scrubbed)
1/2 c dry white wine
6 shrimp per person

Rice
1 onion chopped
3 T veg oil
2 c long grain rice
1 lb boneless ham steak cut into 1/2“ cubes (optional)
1/2 t crumbled saffron
2 c chicken or vegetable broth
1/2 lb 2 inch green beans
1 red bell pepper juilienned
3 scallions with green part cut into thin slices

Tomato Garlic Mayonnaise
2 garlic cloves mashed to paste with 1/2 t salt
1 t tomato paste
2 t fresh lemon
1 large egg
1 c oil

Make dressing
Shake lemon juice, garlic and salt in small jar to mix. Add oil. Shake until emulsified.

Scrub clams and mussels with stiff brush. In very large skillet combine wine, 1/2 c water and bring to boil. Add mussels and cook until open. Remove. Add clams and cook 7 – 10 minutes until opened. Discard any that don’t open. Reserve liquid. Drizzle clams with some dressing in ziplock bag. Chill. 

For shrimp. Dump liquid from skillet. Dry skillet. Add oil. Sauté shrimp two minutes. Transfer to ziplock and drizzle with dressing. Chill.
Note: above can be made one day ahead.

Make rice. 
In large saucepan cook onion until soft. Add rice and cook 1 minute. Stir in ham (if using), saffron, broth and 2 c water.  Bring to boil and cook 18 minutes. Add green beans and pepper and fluff. Remove from heat and let stand covered 5 minutes.

Toss rice while warm with rest of dressing. Let cool. In large bowl, toss rice with seafood and arrange clams and mussel on top. Sprinkle with scallions. Serve with tomato garlic mayonnaise.

Make tomato garlic mayonnaise. 
In blender blend first 4 ingredients until smooth. Add oil in a stream and add 1-3 t hot water to thin. Makes 1 cup.

Note: this one I made this time was vegetarian. I used no ham. I used vegetable stock.