BBC Food - Recipes - Clams and mussels with an asparagus, pea and broad bean nage
A really special dish that will transport you to the seaside. Serve with beautiful spring vegetables for a simply delicious supper.
Ingredients
- 400g/14oz clams , scrubbed and debearded
- 400g/14oz mussels , scrubbed and debearded (Discard any mussels with broken shells and any that refuse to close when tapped)
- 2 shallots , finely chopped
- 150ml/5fl oz white wine
- 1 tbsp chopped fresh parsley
- 8 asparagus spears, trimmed
- 1 bunch baby carrots , peeled and trimmed
- 100g/3½oz fresh peas
- 100g/3½oz fresh broad beans
- 100g/3½oz samphire
- 20g/¾oz sea aster
- 1 handful sea purslane
- 75g/2¾oz butter
- 5 tbsp double cream
- 2 tbsp olive oil
- 8 scallops , shelled, cleaned, roe removed
- 150g/5½oz Jerseys Royal potatoes, cooked and cut into quarters
- 3 tbsp chopped fresh chervil or parsley
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