Wood-fired shellfish

Wood-fired shellfish

Serves 6-8

  • 2 kg mixed seafood, such as clams, mussels, prawns and scallops, from sustainable sources, ask your fishmonger

  • 2 cloves garlic, peeled

  • sea salt

  • freshly ground black pepper

  • 2 lemons

  • extra virgin olive oil

  • a few sprigs of soft fresh herbs, such as parsley, mint and tarragon, leaves picked and chopped, to serve

Fire up the oven an hour or two before you're ready to cook. When the temperature has reached 180°C, or slightly lower (check with your thermometer), and the smoke and flames have died down, you can start cooking. Always keep an eye on the fire and top up the heat source, if needed. Clean and wash your shellfish, pulling the beards off the mussels and throwing away any open ones. Bash the garlic with a good pinch of salt in a pestle and mortar until creamy, then grate in the lemon zest (reserve the lemons), add a good pinch of pepper and pour in enough oil to make a dressing.



Spread the shellfish out in a large roasting tray and drizzle with the dressing. Toss everything together, then spread the shellfish out again. Halve the lemons, add them to the tray, then slide it into the hot oven and roast for 10 minutes or until all the shells have opened and the prawns and scallops are golden and cooked through. Keep an eye on them and rotate the tray for even cooking. Serve the shellfish straight away, scattered with chopped herbs, and with lots of napkins!

Nutritional Information

Wood-fired shellfish

With gorgeous lemony garlic dressing

0 foodies cooked this
This oven-to-table treat is great for sharing with friends and lovely with fresh bread for dunking
Serves 6-8
30m
Super easy
Method

This dish is a real treat to share with a bunch of friends. Serve it straight from the oven with hunks of fresh bread for dipping into the cooking juices.

Fire up the oven an hour or two before you're ready to cook. When the temperature has reached 180°C, or slightly lower (check with your thermometer), and the smoke and flames have died down, you can start cooking. Always keep an eye on the fire and top up the heat source, if needed. Clean and wash your shellfish, pulling the beards off the mussels and throwing away any open ones. Bash the garlic with a good pinch of salt in a pestle and mortar until creamy, then grate in the lemon zest (reserve the lemons), add a good pinch of pepper and pour in enough oil to make a dressing.

Spread the shellfish out in a large roasting tray and drizzle with the dressing. Toss everything together, then spread the shellfish out again. Halve the lemons, add them to the tray, then slide it into the hot oven and roast for 10 minutes or until all the shells have opened and the prawns and scallops are golden and cooked through. Keep an eye on them and rotate the tray for even cooking. Serve the shellfish straight away, scattered with chopped herbs, and with lots of napkins!

Nutritional Information Amount per serving:
  • Calories 247 12%
  • Carbs 3.3g 1%
  • Sugar 0.1g 0%
  • Fat 8.1g 12%
  • Saturates 1.2g 6%
  • Protein 40.2g 89%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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