Hot Shellfish with Olive Oil, Garlic and Lemon Juice from Great British Chefs 2 by Rick Stein

Name: Hot Shellfish with Olive Oil, Garlic and Lemon Juice from Great British Chefs 2 by Rick Stein
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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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 ...

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