Hot shellfish with garlic and lemon juice

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by: Yolanda






Shellfish is a culinary and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater environments, some kinds are found only in freshwater. In addition a few species of land crabs are eaten, for example Cardisoma guanhumi in the Caribbean.




ingredients

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serves: 4

8 large cooked langoustines or shrimp in shell

4 whelks

32 periwinkles

24 mussels (cleaned)

1/4 cup dry white wine

20 cockles (washed)

16 small hard-shell clams (cleaned)

8 Pacific oysters

1/3 cup (85 ml) extra virgin olive oil

2 cloves garlic (minced)

leaves Handful of flat-leaf parsley (chopped)

1 medium-hot red chile pepper (seeded and chopped)

1/2 Juice of lemon

Nutrition Facts
Hot shellfish with garlic and lemon juice

Servings Per Recipe: 4

Amount per Serving

Calories: 654

  • Total Fat: 29.2 g
  •     Saturated Fat: 5 g
  •     Trans Fat: 0 g
  • Cholesterol: 184.6 mg
  • Sodium: 921 mg
  • Total Carbs: 26.6 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 0.5 g
  • Protein: 66.3 g
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preparation

1.  Pour about 1 inch (2.5 cm) of water into the bottom of a shallow pan with a well-fitting lid. Put a basket steamer into the pan and bring the water to a boil, then lay the prepared fish on the steamer.

2.  Sprinkle the fish with some julienned fresh ginger. Cover with the lid, reduce the heat to medium, and steam for 10 to 12 minutes.

3.  Carefully lift the fish off the steamer onto warmed plates and scatter on some sliced green onions.

4.  Reheat the Iangoustines, and the periwinkIes and whelks if they are already cooked, for 2 to 3 minutes.

5.  If the periwinkles and whelks are raw, drop them into separate pans of boiling salted water; cook the periwinkles for 1 minute and the whelks for 4 minutes. Drain and keep warm.

6.  Put the mussels into a pan with the white wine. Cover and cook over a high heat for 3 to 4 minutes until they have opened. Lift out with a slotted spoon, cover, and keep warm. Repeat with the cockles, small clams, and oysters, using the same cooking liquid. The oysters will not open fully, so finish opening them with a short, thick-bladed knife.

7.  Wrap one hand in a towel and hold the oyster in it, flat shell facing uppermost. Push the point of an oyster knife into the hinge, Iocated at the narrowest point.

8.  Work the knife back and forth quite forcefully until the hinge breaks and you can slide the knife in between the two shells.

9.  Twist the point of the knife upward to lever up the top shell and locate the ligament that joins the oyster meat to it. lt will he slightly right of the center of the top shell. Cut through it with the knife and lift off the top shell. Keep the bottom shell upright so as not to lose any of the juices, although for this dish you need to pour away half of the juices.

10.  Strain all but the last tablespoon of the cooking liquid into a pan and add the olive oil, garlic, parsley, chile, and lemon juice.

11.  Arrange the warmed shellfish on a large, warmed serving platter. Bring the dressing to a boil, then pour it over the shellfish. Serve with plenty of French bread.

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