Hot Shellfish with Olive Oil, Garlic and Lemon Juice


Preparation info

  • Serves


    as a main course
    • Difficulty


Appears in

Great British Chefs 2

Great British Chefs 2

By Kit Chapman

Published 1995

  • About


  • A selection of shellfish and crustacea, e.g.
  • 8 whelks
  • 40 winkles


Place the whelks in a pan of well-salted water, bring to the boil and simmer for 4 minutes. Remove the whelks and set aside. Bring the winkles to the boil and drain at once.

Place the mussels in a large saucepan and cover with a lid. Place the pan on a fierce heat, and as soon as the mussels open, remove from the heat, strain off the juice and reserve. Repeat with the clams and oysters.