If seafood is your weakness then look away now, because this platter is any seafood lovers dream
Featuring fresh mussels, clams, huge langoustines, tiger prawns and more, not to mention a dash (or a quarter of a bottle) of white wine, this is one dish you can cook up quickly and with ease.
This platter serves two, and could easily be shared out with friends…
- 800g mussels
- 450g clams
- 4 fresh langoustines
- 8 whole tiger prawns
- 225ml dry white wine
- 3 cloves of garlic
- 3 finely diced shallots
- 6g flat leaf parsley
- ½ lemon
- 400ml fish stock
- Finely chop garlic and crush with a pinch of salt to make a puree. Add the finely chopped parsley.
- In a hot pan add the garlic and shallots and saute for one minute, stirring continuously.
- Add the mussels, clams, king prawns, langoustines and white wine.
- Cook on a high heat for two minutes to ensure alcohol from the wine is burned off (otherwise the broth will be bitter).
- Add the fish stock and season with salt and pepper. Simmer for four and a half minutes. The shellfish will open once they are cooked. Keep an eye on it as seafood is delicate and is easy to overcook.
- Once the shellfish are fully cooked, skim the top of the broth with a slotted spoon to remove any scum.
- Serve in a large bowl with fresh crusty bread.