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Fruit De La Mer

Shellfish Platter  

Serves:  2 people 

Prep Time: 5 minutes 

Cook Time: Zero (once seafood is cooked) 

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Ingredients:

600g Cooked Whole Crab 

200g Cooked Shrimps 

250g Cooked Winkles 

4 half shell Oysters  

Ice cubes & Seaweed


Method: 

Layer your tray with ice cubes on the bottom and use the seaweed for decoration on top.  

Assemble the ingredients on top of the seaweed.  Ensure to have pins to extract the periwinkle from their shells.  

Serve with crusty bread and aioli.   


Shellfish Paella

Paella 

Serves: 4 

Preparation time : 30 mins + 2 hours soaking 

Cooking time : 45 mins 

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Ingredients 

12-16 mussels 

12 raw medium prawns 

125ml of white wine 

1.5  small red onion chopped 

125ml olive oil 

1 small chicken breast fillet cut into bit size

100g of Calamari rings 

100g skinless white fish fillet (eg cod/ling/monkfish)cut into bit size 

1 rasher finely chopped 

4 cloves garlic crushed

1 small red pepper

1 ripe tomato peeled and chopped 

90g Chorizo or Pepperoni  thinly sliced 

Pinch of cayenne pepper

200g long grain rice 

Quarter of saffron threads 

500ml chicken stock heated 

80g frozen peas 

2 tablespoons finely chopped parsley.

 

Method: 

Peel the prawns and pull out the dark vein from each prawn back, starting at the head end.  

Scrub the mussels discarding the beards.  Discard any that are broken or still remain open once tapped.  Heat the wine and one onion in a large pan.  Add the mussels cover and gently cook for 4-5 mins over a high heat.  After 3 mins start removing opened mussels and set aside.  After 5 mins discard any upopened mussels.  Reserve the liquid.

Heat half the oil in a large frying pan.  Put the chicken to cook for 5 mins or until it is golden brown.  Remove from the pan and set aside.  Add the prawns , calamari and fish to the pan and cook for 1 min.  Remove from the pan , set aside.  

Heat the remaining oil in the pan and add the half onion, bacon, garlic and red pepper and cook for 5 mins or until the onion is soft.  Add to this the tomato, chorizo and cayenne.  Season and taste.  Stir the reserved cooking liquid, then add the rice and mix well.

Blend the saffron with 125ml of stock and add this together with the remaining stock to the rice and mix well.  Bring it slowly to the boil.  Reduce the heat to low and simmer, uncovered for 15 minutes without stirring.

Place the peas, chicken, prawns, calamari and fish on top of the rice.  Cover and cook over a low heat for 10 minutes or until the rice has absorbed the liquid.  Finally add the mussels for a further 2 mins.

 

To Serve:

Sprinkle parsley on top and serve. 

Sauteed Whelks With Aioli

Sautéed Whelks with Aioli

Serves: 4

Prep Time: 20 minutes

Cook Time: 20 minutes

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Ingredients

24 medium to large fresh whelks

8 tablespoons of extra virgin olive oil

8 tablespoons of butter

8 tablespoons of minced shallots

Rocket salad for 4

16 cherry or plum tomatoes

2 egg yolks

1 ½ tablespoons Dijon mustard

2 tablespoons lemon juice

½ tablespoon chopped garlic

3 tablespoons water

1 cup extra virgin olive oil

Salt and pepper to taste

Method

Leave the whelks under cold running water for about an hour or so. Place in a large pot and cover with salted water. Boil for 45 minutes. With a small fork, remove the whelk from the shell. Clean under running water, removing all the guts and leaving just the muscle. Cut each muscle in half and continue to rinse thoroughly. Drain well on a towel.  Heat olive oil and butter in a large pan. Add the whelks and season with salt and pepper. Sauté until heated through, 30-45 seconds. Just before removing from pan, add the shallots and toss.

For the Aioli  - With a whisk, combine all ingredients except olive oil. Once blended, slowly drizzle in the olive oil until emulsified. Adjust seasoning with salt and pepper. 

Divide the whelks among four plates and arrange with chopped ripe tomatoes & Rocket salad  and any. Drizzle with aioli.

Whelks In White Wine

Whelk in White Wine, Onion & Fennel Seeds

Serves: 4

Prep Time: 5 minutes

Cook Time: 12 minutes

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Ingredients:

2kg small to medium sized live whelks

300g sea salt (Sel de Guérande or Maldon)

1 onion, peeled and roughly chopped

12 white peppercorns

1 tsp. fennel seeds

A few sprigs of thyme

1 bay leaf

Juice of half a lemon

1 glass of white wine

2 garlic cloves finely chopped

Salt and freshly ground pepper to taste

 

Method:

Wash the whelks in water, then drain them and put them into a bowl with 300g of sea salt. Leave for 2 hours, and then wash them under a steady trickle of running water for 1 hour, giving them a good stir every so often.

Put them into a pan with the rest of the cooking ingredients, cover them with water and then add a tablespoon of salt, bring to the boil and simmer gently for 45 minutes. Remove from the heat and leave to cool in the liquid for about an hour or so. When the whelks are cool enough to handle, remove them from the shell with a small skewer or lobster pick, and remove and discard the small, disc-like piece of shell attached to the body, and the dark grey sac. Rinse and dry the shells on absorbent paper. Chop each piece of meat into four pieces and put them into the shells and add the garlic and lemon juice and season with salt and the freshly ground black pepper.  Reheat for 5 minutes. 

Serve immediately with warm crusty bread. So that they don’t fall over during cooking and most of the butter stays in the shells. Bake for 20 minutes and serve immediately with crusted bread.

 

Perwinkles With Mayo

Perwinkles with Mayonaisse

Serves: 4

Prep Time:  2 minutes 

Cook Time: 7 minutes

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Ingredients:

170g salt

2-3 litres of water

1kg Periwinkles 

Method 

Bring the water to the boil, add the salt and periwinkles.  Allow the water to boil and  strain off the water and allow the periwinkles to get cold.   

Serve with mayonnaise or garlic mayonnaise. Some people like to dip the Periwinkles in vinegar. Either way you will need a large pin for each person to extract the winkles from the shells.