Hot Shellfish with Garlic, Herbs, Olive Oil and White Wine
Recipe courtesy of Aherne’s Seafood Restaurant, Youghal, Co. Cork
- 6 prepared scallops in their half shells, corals intact
- 6 large raw peeled Dublin Bay prawns, veins removed
- 100g/4oz mussels, cleaned
- 100g/4oz raw native shrimps (preferably live)
- 12 crab toes
- 6 Pacific/Gigas oysters, opened
- 1 tbsp dry white wine
- 2 garlic cloves, crushed
- 1 mild red chilli, seeded and finely chopped
- 1 tbsp chopped fresh mixed herbs, such as flat-leaf parsley, chives and chervil
- 4 tbsp extra-virgin olive oil
- salt and freshly ground black pepper
- Bring a large deep pan of boiling salted water with a two-tier steamer set on top to the boil. Remove the steamer sections and add the lobster to the boiling water, then cook for 10 minutes. Lift out and set aside.
- Reduce the heat to a simmer and arrange the scallops and Dublin Bay prawns in the bottom section of the steamer and put the mussels in the top section. Steam for 2 minutes, then scatter the shrimps and crab toes on top of the mussels and steam for another minute or two until all the seafood is cooked through and tender. Discard any mussels that have not opened.
- Meanwhile, make the dressing: Place the wine in a small pan with the garlic, chilli, herbs and olive oil and heat gently to combine, then season to taste.
- When the lobsters are cooked, the colour changes to bright red. Using a clean tea towel, pull the claws from the body. Crack the claws and then use a large chef’s knife to cut each lobster in half from the back, along the length of the body; remove the intestinal tract, and discard.
- Pile all of the hot shellfish on a large platter with the oysters and spoon over the warm dressing. Garnish with lemon wedges and serve at once with plenty of finger bowls for cleaning fingers.