Shellfish Preparation and Cooking Recipes
We hope you loved your Cooking Together experience. You’ll find your recipes below, ready to bring to life and enjoy all over again.
Oysters with Mignonette
Serves: People
Ingredients
For the Oysters
- 6 Rock oysters fresh
- Crushed ice to serve
For the Mignonette
- 3 tbsp Red wine vinegar
- 1 Banana shallot very finely diced
- ½ tsp Cracked black pepper
- 1 pinch Sea salt
Method
For the Mignonette
- Combine the Red wine vinegar, Banana shallot, Cracked black pepper and Sea salt in a small bowl.
- Leave at room temperature for 15–30 minutes to allow the flavours to develop.
For the Oysters
- Scrub the Oysters thoroughly under cold running water.
- Hold each Oyster securely in a folded tea towel with the flat shell facing upwards.
- Insert an oyster knife into the hinge and carefully twist to open.
- Slide the knife underneath the top shell to release the muscle and remove the shell.
- Release the Oyster from the bottom shell, taking care to retain the natural liquor.
To Serve
- Arrange the Oysters on a bed of Crushed ice.
- Spoon a small amount of Mignonette over each Oyster or serve the sauce alongside.
Moules Marinière
Serves: People
Ingredients
- 500 g Mussels cleaned and debearded
- 2 clove Garlic minced or grated
- 1 Banana shallot finely diced
- 15 g Unsalted butter
- 5 g Fresh Parsley 1 tbsp, chopped
- 2 g Fresh thyme 1 sprig
- 1 Bay leaves
- 200 ml Dry white wine
- 100 ml Double cream optional
- Crusty bread to serve
Method
- Rinse the Mussels thoroughly under cold running water. Remove the beards and discard any damaged mussels or any open mussels that do not close when tapped.
- Melt the Unsalted butter in a large pan over medium heat. Add the Garlic, Banana shallot, Thyme and Bay leaf and cook gently for 2–3 minutes until softened.
- Add the Dry white wine, increase to high heat and reduce for 1 minute.
- Add the Mussels, cover and steam for 4–5 minutes, shaking the pan occasionally, until the shells have opened.
- Discard any Mussels that remain closed, then remove the Thyme and Bay leaf.
- Stir through the Double cream, if using, and Fresh Parsley.
- Serve immediately with Crusty bread.
Lime & Chilli Crab Cakes with Fennel Salad
Serves: People
Ingredients
For the Crab Cakes
- 150 g Crab meat brown and white meat
- 150 g Mashed potato
- ½ Red chilli finely chopped
- ½ Lime juice
- Sea salt to taste
- Cracked black pepper to taste
- 1 Medium Egg beaten
- 50 g Semolina Rimacinata for coating
- Vegetable oil for frying
For the Fennel Salad
- 1 Fennel bulb finely sliced
- ½ Red onion finely sliced
- ½ Lemon juice
- ¼ Red chilli finely chopped
- 5 g Fresh dill 1 tbsp, chopped
- Sea salt to taste
- Cracked black pepper to taste
Method
For the Crab Cakes
- Combine the Crab meat, Mashed potato, Red chilli and Lime juice in a bowl. Season with Sea salt and Cracked black pepper.
- Divide the mixture into 6 equal portions and shape into small patties approximately 2.5 cm thick.
- Place the beaten Egg in a shallow bowl and the Semolina on a plate.
- Dip each crab cake into the Egg, then coat evenly with the Semolina.
- Heat a thin layer of Vegetable oil in a pan over medium-high heat.
- Cook the crab cakes for 1 minute on each side until golden. Reduce to medium heat, cover and cook for a further 4–5 minutes, turning if required, until piping hot throughout.
For the Fennel Salad
- Combine the Fennel, Red onion, Red chilli and Fresh dill.
- Add the Lemon juice and season with Sea salt and Cracked black pepper.
- Toss thoroughly and serve alongside the hot crab cakes.
Seafood Gambas al Ajillo
Serves: People
Ingredients
- 250 g King prawns raw, shell on
- 4 tbsp Vegetable oil for cooking
- 6 clove Garlic minced or grated
- 2 Dried chilli
- ½ tsp Smoked paprika
- Sea salt to taste
- 2 tbsp Dry white wine
- 10 g Fresh Parsley 2 tbsp, chopped
- ½ Lemon cut into wedges
Method
- Heat the oil in a pan over medium heat. Add the Garlic and Dried chilli and cook gently for 1 minute, without allowing the Garlic to brown.
- Increase to high heat and add the King prawn in a single layer. Add the Smoked paprika and season with Sea salt.
- Cook for 1 minute, then add the Dry white wine and turn the prawns.
- Cook for a further 2 minutes, until the prawns are pink and cooked through.
- Remove from the heat and finish with the Fresh Parsley.
- Serve immediately with the Lemon wedges.
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