Refresh
    Seafood Lunch

    This Lunch is all about having a taste of the Sea and therefore Seafood. Some of you maybe are allergic to Seafood so it will not be for you. This Lunch is rather fast and simple to do but does require some skills. However the result is delightful. For Seafood lover is a treat worth to have once in a while especially on holiday by the Sea or Ocean.

    Putting it all Together
    Seafood Lunch
    Timing
    • Preptime: 10 to 20 minutes.
    • Cooktime: 5 minutes to 7 minutes
    • Servings: 1
    Ingredients

    Oysters, 2.

    Cockles, 4.

    King Prawns, 2.

    Lemon, 1 or 2.

    Rocket Salad, a hanful.

    Flat Leaf Parsley, chopped a handful.

    Shallots, 1 chopped.

    Garlic Clove, 1 chopped.

    White Wine, 75ml.

    Fish Stock or Water, 75ml.

    Optional: Limpets, Periwinkles, grey Shrimps, Clams.

    Sea Salt, a tbsp.

    Cider Vinegar, a tbsp.

    Steps

    One of the major step in this dish is the Prep which is slightly technical. Washing the Cockles and Clams if using them in a bath of salted Water, and a tbsp of Cider Vinegar in a bowl is useful to let them either open and get some sand out of their shells. Leave them there for 5 minutes.

    Once this is under the process, turn your attention to the Prawns. King Prawns are best for this recipe. But you can also use Crayfish and small Grey Shrimps. Head and tail can stay on for they do bring some flavour to the liquid the dish will be steam with. However the middle part of the Prawn needs to be deshelled and its intestinal track running through its back in the middle removed.

    Then the trickiest bit is the opening of the Oysters. It can be fairly hard. For safety reasons it is better to hold the Oyster in a tea towel in order to protect the hand holding the Oyster to pry it open. Using an Oyster knife is also recommended. Look for a little gap in the shell which could be a weakest point for the Oyster then go along that ridge until the Oyster open up. Some do prefer opening them up by the front and some by the back, but either methods do work as long as you spot that little gap.

    Washing an Oyster may remove the saltiness of its juice and the Sea flavour of it. I prefer eating them just like that but also not cooked. However if you prefer you can steam them with the other ingredients.

    Turn the attention to the Shallot and the Garlic which needs to be chopped. Heat a deep frying pan or a wok which I prefer. Put a single table spoon of Olive Oil and add your Shallot and Garlic to be first to cook but very lightly.

    Add the White Wine and Water or better Fish Stock, then the chosen Shellfish to be steamed. Cover the pan or wok with a lid and wait for five to seven minutes for everything to be cooked. Ten minutes can render them a little rubbery. But everything is a question of taste just like Steak when some prefer them rare and others well done.

    When the steaming part occurs chop the Parsley and cut the Lemon the way you like it, quarter or in half. Prepare the plate with the Rocket leaves and the Lemon. 

    By then the Shellfish should be done and ready to serve to be enjoyed. Cockles and Clams would be opened by then (discard any that didn't do so). Place them upon your little Rocket Salad, then sprinkle your Parsley. 

    The Juice of the Lemon should be enough but the reduced cooking liquid can serve as an additional Sauce.

    If you use Limpets, it is important to remove them from their shells before the steaming but also from their bulbous red parts. As for the Periwinkles, you will need a pin to hook out the flesh. But both can be part of the steaming/cooking process.

    The pleasure is to take the shells out when everything is ready to be eaten. A dash of Lemon Juice and this is it. This dish is quite a simple treat but not for everyone especially those with Seafood allergy.  

     

     

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