Tuesday 25 July 2017

Baked tray of shellfish with chilli lemon and garlic

BAKED TRAY OF SHELLFISH WITH CHILLI
LEMON AND GARLIC
BAKED TRAY OF SHELLFISH WITH CHILLI LEMON AND GARLIC

I created this simple but, let me tell you, highly impressive little dish for a romantic New Year’s Eve dinner a few years back, and it went down a storm. It does, of course, help if your partner loves shellfish.



If you haven’t cooked it before, don’t be scared — this dish is a great one to try for the first time, alongside the more familiar flavours of garlic, chilli and lemon. You can use any shellfish you want, so feel free to experiment, and don’t panic if you can’t get them all. Serves two.

YOU WILL NEED

250g/9oz live mussels

4 tbsps butter, softened

6 tbsps olive oil

A few fresh thyme sprigs

4 garlic cloves, peeled and finely chopped

1 red chilli, finely chopped

6 crab claws

4 scallops

250g/9oz clams

6 large raw prawns, unpeeled

Sea salt

Juice of 1 lemon

Fresh parsley, to serve

Method

Preheat the oven to 200°C/400°F/Gas Mark 6. Place the mussels in a sink filled with cold water and scrub away any dirt or beards. Discard any mussels that are open at this point. Place the butter, olive oil, thyme, garlic and chilli on a plate and mash together with the back of a fork.

Arrange all the shellfish on a large baking tray and coat with the butter mix as well as you can. Sprinkle with a little salt and a squeeze of lemon juice.

Bake in the oven for 10 minutes or until all the shellfish is cooked. Discard any mussels that are still closed. Serve with an extra squeeze of lemon juice and sprinkle of fresh parsley.

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