Platter of baked shellfish

Serve with an extra squeeze of lemon juice, lemon wedges and a sprinkle of fresh parsley.

Ingredients


  • 250 g (9 oz) live mussels (about a handful)
  • 250 g (9 oz) live clams (about a handful)
  • 4 tblsp butter, softened
  • 6 tblsp olive oil
  • a few fresh thyme sprigs
  • 4 garlic cloves, peeled and finely chopped
  • 6 crab claws
  • 4 shelled scallops
  • 6 large raw prawns, unpeeled
  • sea salt
  • juice of 1 lemon, plus extra to serve
  • lemon wedges, to serve
  • chopped fresh flat-leaf parsley, to serve

Method

  1. Preheat the oven to 200°C (400°F/Gas 6).
  2. Place the mussels and clams in a sink filled with cold water and scrub away any dirt or beards. Discard any shells which are open at this point and which don't close when tapped on a hard surface.
  3. Place the butter, olive oil, thyme, garlic and chilli on a plate and mash together with the back of a fork.
  4. Arrange the shellfish on a largebaking tray and coat with the butter mixture as well as you can. Sprinkle with a little salt and the lemon juice.
  5. Bake in the oven for 10 minutes until all the shellfish are cooked.
  6. Discard any shells that are still closed. Serve with an extra squeeze of lemon juice, lemon wedges and a sprinkle of fresh parsley.




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