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Shellfish with garlic and lemon

Published on September 30, 2014
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Make this shellfish with garlic and lemon recipe at home or head to Rick Stein’s Fish in Falmouth to have the dish prepared for you by head chef Luke Taylor

Serves 4

You will need

Dublin Bay prawns or Mediterranean prawns 8, cooked
Whelks 4, cooked
Winkles 32, cooked
Mussels 24, cleaned
Dry white wine 50ml
Cockles 20, washed
Small clams 16, cleaned
Pacific oysters 8
Extra virgin olive oil 85ml
Garlic cloves 2, finely chopped
Flat-leaf parsley leaves handful, chopped
Medium-hot red dutch chilli 1, seeded and chopped
Lemon ½, juice of


  1. Prepare a steamer and re-heat the prawns, winkles and whelks for 2–3 minutes.
  2. Put the mussels into a pan with the white wine. Cover and cook on a high heat for 3–4 minutes until they have opened. Lift them out, cover and keep warm. Repeat with the cockles, clams and oysters using the same cooking liquor. The oysters will not open fully, so finish opening them with a short, thick-bladed knife.
  3. Strain all but the last tbsp of the cooking liquor into a pan and add the olive oil, garlic, parsley, chilli and lemon juice.
  4. Arrange the warmed shellfish on a large, warmed serving platter. Bring the dressing to the boil, pour over the shellfish and serve with plenty of French bread.

Recipe courtesy of BBC Books from Rick Stein’s Seafood.

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