Skewers of Scallops, Mussels and Oysters

• 8 rashers streaky bacon, rind removed
• 24 large Welsh mussels
• 8 or 16 rock oysters

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