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

  • Preheat the oven to 200°C (400°F/Gas 6).
  • 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.
  • Place the butter, olive oil, thyme, garlic and chilli on a plate and mash together with the back of a fork.
  • 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.
  • Bake in the oven for 10 minutes until all the shellfish are cooked.
  • 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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