Shellfish in White Wine
An impressive one-pan dish to enjoy outdoors in the sunshine, this is a twist on the classic ‘moules mariniere’. Perfect for seafood lovers, it’s full of fresh flavour with extra crisp and salty hints from the samphire. Pair with a loaf of crusty bread to mop up the buttery sauce – not forgetting a cold glass of your favourite dry white wine.
Ingredients: Serves 4-6
•1kg fresh mussels
• 500g-1kg fresh clams
• 12 large raw tiger prawns, in shells
• 2 cloves garlic, crushed
• 2 shallots, finely chopped
• 150ml white wine
• 150g fresh samphire, rinsed
• 50g butter
Method:
Wash the mussels and clams under cold running water and scrub using a small, stiff brush. Pull off the ‘beards’ from the mussels. Discard any shellfish that are open and do not close when tapped.
Heat the butter in a large pan. Add the garlic and shallots and cook for about 5 minutes until softened but not brown. Add the wine and turn up the heat until bubbling then add the mussels and clams. Turn up the heat and cook with the lid on for about 3-4 minutes, shaking the pan every now and then until the shellfish have opened. Using a slotted spoon, lift out the shellfish to a large bowl. Discard any unopened shells.
Add the prawns and samphire to the cooking liquor and cook for 3 minutes until the prawns have changed colour from grey to pink. Return the clams and mussels to the pan and mix carefully with a large spoon. Heat through and serve with plenty of crusty bread.
