Roasted shellfish with aïoli

Preparation info
  • Serves


    • Difficulty


Appears in
Fish etc.: the ultimate book for seafood lovers

By Mark Hix

Published 2004

  • About

I can’t think of a better main course than this to be tucking into while dining by the sea. A glass or two of a crisp dry white or rosé or Champagne and some good company is all you need - and finger bowls and crackers, of course. You can vary the elements of the dish depending on where you are and what’s available. Langoustines or cigales (flat lobsters) can be added, and even crab claws. In season I throw in a handful of samphire at the end, or you can just use spring onions, garlic shoot