Hot Shellfish with Olive Oil, Garlic and Lemon Juice from Great British Chefs 2 by Rick Stein
Place the whelks in a pan of well-salted water, bring to the boil and simmer for 4 minutes. Remove the whelks and set aside. Bring the winkles to the boil and drain at once. Place the mussels in a ...
Ingredients
- 8 whelks
- 40 winkles
- 1 tablespoon chopped fresh flat leaf parsley
- 24 mussels
- 8 langoustines or Mediterranean prawns
- 4 crab claws or 1 small lobster
- A selection of shellfish and crustacea, e.g.
- 12 oysters
- 75 ml/3 fl oz extra-virgin olive oil
- 12 small clams
- ½ fresh red chilli, deseeded and finely chopped
- 1 tablespoon lemon juice
- 4 garlic cloves, finely chopped
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