1. Clean the mussels and clams. In a large pot, let them open with the wine, stirring over high heat. Shell them. Filter 200 ml of juice.

2. Peel the apples and slice them into thin wedges.

3. In a large saucepan, melt the butter in extra virgin olive oil. Brown the chopped shallots. Sprinkle with turmeric and cook for 1 minute, stirring.

4. Add the mussel juice, cream, cider, and apples; season with salt and pepper. Continue cooking, uncovered, for 8 minutes, over medium heat.

5. Cut the tomato into wedges. Add the mussels, clams, tomato wedges to the saucepan to heat through. Sprinkle with basil leaves and serve with white rice.