Skewers of Scallops, Mussels and Oysters


  • 8 rashers streaky bacon, rind removed
  • 24 large Welsh mussels
  • 8 or 16 rock oysters
  • 8 Scottish diver scallops, cleaned and removed from the shell
  • 75 g (3 oz) unsalted butter, melted
  • 100 g (4 oz) soft breadcrumbs


Blanch the bacon in boiling water for 2 minutes. Steam the mussels until they’re just open, and remove from the shells when cool enough to handle.

Remove the oysters from their shells. Cut each rasher of bacon into 3 or 4 pieces, and thread on 4 skewers with alternating mussels, oysters and scallops.

Roll the filled skewers in melted butter and breadcrumbs, and grill or deep-fry for 5 to 8 minutes, turning from time to time.

Serve the skewers alone, or on a bed of salad with a lemony vinaigrette.