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Clams, mussels, puy lentils, coconut, samphire, tomato and shiitake mushrooms

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Preparation info
  • For

    4–6

    as a lunchtime dish or generous starter
    • Difficulty

      Easy

Appears in
Savour: Salads for all Seasons

By Peter Gordon

Published 2016

  • About

The broth created when making this dish is so delicious, it’s almost worth making it just for that, so make sure you serve it with some bread to mop up the delicious juices. You’ll also need to serve your guests with finger bowls as they’ll need to be hands-on to enjoy this.

Ingredients

  • 100 g ( oz./½ cup) puy lentils
  • 2 larg

Method

First cook the lentils. Rinse them in a sieve for 15 seconds, then put in a saucepan and cover with 5cm (2in.) of water. Add ½ teaspoon of salt. Bring to the boil then cook at a rapid simmer until done, which will take about 20 minutes. Drain.

Heat the sesame oil in a large pan on a medium heat and fry the shallots and garlic until caramelized. Add the shellfish and cook for 1 minute, g

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