Ingredients
- Serves 2
- 250g/9oz live mussels (about a handful)
- 4 tbsps butter, softened
- 6 tbsps olive oil
- A few fresh thyme sprigs
- 4 garlic cloves, peeled and finely chopped
- 1 red chilli, finely chopped
- 6 crab claws
- 4 scallops
- 250g/9oz clams (about a handful)
- 6 large raw prawns, unpeeled
- Sea salt
- Juice of 1 lemon
- Fresh parsley, to serve
- Serves 2
- 250g/9oz live mussels (about a handful)
- 4 tbsps butter, softened
- 6 tbsps olive oil
- A few fresh thyme sprigs
- 4 garlic cloves, peeled and finely chopped
- 1 red chilli, finely chopped
- 6 crab claws
- 4 scallops
- 250g/9oz clams (about a handful)
- 6 large raw prawns, unpeeled
- Sea salt
- Juice of 1 lemon
- Fresh parsley, to serve
Pre-heat the oven to 200°C/400°F/gas mark 6. Place the mussels in a sink filled with cold water and scrub away any dirt or beards. Discard any mussels that are open at this point.
Place the butter, olive oil, thyme, garlic and chilli on a plate and mash together with the back of a fork.
Arrange the mussels and the rest of the shellfish on a large baking tray and coat with the butter mix as well as you can. Sprinkle with a little salt and lemon juice.
Bake in the oven for 10 minutes or until all the shellfish is cooked. Discard any mussels that are still closed.
Serve with an extra squeeze of lemon juice and a sprinkle of fresh parsley.
