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.
Serves: 4-6
Preparation time: 25 minutes
Cooking time: 15 minutes
Ingredients
1kg fresh mussels
500g-1kg fresh clams
12 large raw tiger prawns, in shells
50g butter
2 cloves garlic, crushed
2 shallots, finely chopped
150, white wine
150ml fresh samphire, rinsed
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.
Recipe by stellar.co.uk