An unforgettable recipe to make any occasion extra special.


  • 10 uncooked dublin bay prawns (in their shells)
  • 5 smoked mussels
  • 5 scallops out of shell
  • 4 shallots
  • 1 bottle of white wine
  • essence
  • 500 g dark-red, over-ripe tomatoes (coarsely chopped)
  • 1 fennel bulb (trimmed and chopped)
  • 2 celery sticks (chopped)
  • 1 large shallots (finely chopped)
  • 1 garlic cloves (thinly sliced)
  • 25 g light soft brown sugar
  • 1 tsp each fresh basil, chervil, and coriander leaves
  • 20 ml pernod
  • 1 tsp tabasco
  • 1/2 tsp worcestershire sauce
  • salt and cayenne pepper
  • garnish
  • 4 basil leaves
  • leaves of 1 coriander sprig
  • 1 ripe tomato (skinned, seeded and diced)
  • lime segment


  • To make the essence, purée all the ingredients in a blender with 1/4 litre cold water and a pinch each of salt and cayenne. Transfer to a chinois or very fine sieve placed over a bowl and put in the fridge. Leave to strain overnight.
  • When ready to serve the next day, drop the prawn into a saucepan of boiling salted water. Return to the boil and cook for 2-3 minutes until all the shells turn pink. Drain the prawn and leave to cool, then peel off the shell.
  • Pre-heat a pan on a high heat. Clean mussels, removing any grit or beard.
  • When the pan is hot, add the mussels, chopped shallots and carefully add the white wine.
  • Immediately place lid on the pan and cook for 5 minutes. Remove from heat and check the mussels have opened.
  • When semi-cool add to essence (or place in refrigerator and add to essence when required.) Once added, bring the essence and mussel to a light boil.
  • Pre heat pan and with 1 tsp olive oil add to frying pan. Season scallop and sear on each side till light brown. Do not over cook.
  • Pour the essence into a pouring container
  • To serve, put the prawns, scallop, oysters, and lemon segments into the 2 inch deep dish with the herbs. Pour the essence over them, and garnish with the herb leaves and diced tomato flesh. Serve

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