Steamed Seafood With Shallots, Garlic, Chilli & Herbs

Serves 4 24 – Live mussels, cleaned 32 – Live cockles, washed thoroughly in several changes of cold water 240g – Fresh squid, cleaned and cut into rings 8 – Tiger prawns 1 – Small red chilli 2 – Cloves garlic 50ml – Olive oil 100ml – Dry white wine 100ml – Fish or vegetable stock 100ml – Tomato reduction (see below) Salt & pepper Fresh Thyme & parsley to garnish, chopped For the tomato reduction 1 – 400g tin chopped tomatoes 1 – Clove Garlic 1 tsp – Sugar 2 tbsp – Olive oil (Extra Virgin) Chopped fresh chilli Salt & Pepper
Preparation method: 
Reduce all ingredients on a moderate heat for about 30 minutes. Blend and add olive oil. Place to one side. Heat a heavy based pan until extremely hot. Add some olive oil (barely to cover the base of the pan). Add mussels & cockles, toss lightly in oil and cover with a lid for a couple of minutes. Brush tiger prawns with a little olive oil and grill whole. Keep warm. Remove lid and add white wine and stock. Reduce by half. Remove any shellfish that have not opened. Add tomato reduction & squid and cook for one minute. Add fresh thyme and parsley while then checking the seasoning. Serve in a shallow dish with plenty of sauce, garnish with two prawns.

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