Dish of the Month

Mussels, oysters, langoustine and scampi cooked in a coconut and coriander sauce, served with cherry tomato foccacia bread

Serves 2

Ingredients:

• 500grm of fresh clean mussels
• 4 fresh oysters
• 4 langoustine
• 200 grm scampi
• 50gm chopped coriander
• 400ml of coconut milk
• Clove crushed garlic
• 50grm chopped shallots
• 1/4 pint double cream
• Fresh chopped parsley
• 1/4 pint medium white wine
• 2 x knob of butter

Tips

• Ensure all mussels and oysters are firmly closed when purchased
• Do not use sweet white wine
• All ingredients are fresh
• Quantities can vary to personal taste
• And any of the ingredients can be omitted and replaced with other shellfish or mollusce
• You can replace white wine and use cider or pernod
• Thoroughly clean mollusce
• Always refridgerate. Fresh is best
• Use any type of your favourite bread

Method

1. Wash the mussels and oysters under cold running water, remove any barnacles and beard. Discard any that are open that don't close when you tap them and thoroughly rinse.
2. Using a large pan, cook the shallots and the garlic in melted knob of butter, but don't colour.
3. Add the mussels, oyster, white wine and langoustine on the top and cover with a lid and allow for approx 4 mins to steam so the mussels open, Add the peeled scampi at this stage, and steam for a further minute.
4. During this process shake the pan to help the cooking process.
5. Add coconut milk, bring to a simmer, add chopped parsley and coriander and double cream and final knob of butter. (This will add a shine).
6. Shake pan thoroughly, serve hot with bread and a glass of white wine.