To begin, scrub the mussels or clams thoroughly and remove any beards. Discard any that remain open when tapped. This ensures only fresh shellfish go into the pot. Move on to preparing the base.

In a large, heavy based pot, heat the olive oil over medium heat. Add the onion and cook until translucent, then stir in the garlic until fragrant. Continue by adding the tomatoes.

Stir the diced tomatoes into the pot and cook until they soften and release their juices, creating a light sauce. Adjust the heat to avoid browning. Prepare for the wine.

Add the white wine and bay leaf, stirring well to combine. Let the mixture simmer for 5 minutes to mellow the acidity and infuse the aromatics. Move on to adding the shellfish.

Add the mussels or clams to the pot. Cover with a lid and cook over medium to high heat for 5–7 minutes until the shells open fully. Stir occasionally for even cooking. Transition to thickening.

Sprinkle breadcrumbs into the sauce and stir gently. This thickens the broth while adding subtle body and texture. Proceed to seasoning.

Taste the broth and adjust with salt and pepper. Stir in fresh parsley at the end for brightness. Transition to plating.

Transfer the shellfish and sauce to a large serving bowl. Serve with crusty bread or creamy polenta to soak up the fragrant juices. Presentation tip: Garnish with extra parsley for colour and freshness.