Christina’s Sea Food Cradle

Name: Christina’s Sea Food Cradle
Yield: Serves 6–8
Ingredients: 1 tablespoon (15 ml spoon) lemon juice; 4 scallops, cut into halves; a generous 1 oz (25 g) cornflour; 1 clove of garlic, chopped finely; 4 lb (1.8 kg) mussels, washed and scrubbed; 1 glass of white wine; ½ pint (300 ml) water; 2 tablespoons (2 x 15 ml spoon) water; salt and black pepper; salt and black pepper; a large handful of parsley, chopped finely; 8 oz (225 g) strong plain flour; 1 teaspoon (5 ml spoon) salt; 5 oz (150 g) butter

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

My friend Christina is the best natural cook I know and when I was trying to think of new ideas for this book she made this delectable dish to inspire me. At times when fresh mussels and scallops are plentiful it is a delight.

Ingredients

For the pastry crust

8 oz (225 g) strong plain flour
1 teaspoon (5

Fish course
Pescatarian

Method

Sift the flour and salt into a bowl. Melt the butter gently in the water in a small saucepan and then add to the flour, a little at a time, stirring with a wooden spoon to form a soft dough. Press the warm dough evenly over the bottom and up the sides of a 7½-8-inch (1