Name: Clams, mussels, puy lentils, coconut, samphire, tomato and shiitake mushrooms
Yield: For 4–6 as a lunchtime dish or generous starter
Ingredients: 100 g (3½ oz./½ cup) puy lentils; 2 large shallots, finely chopped; 4 garlic cloves, sliced; 4 tomatoes, halved, seeds squeezed out, diced; 300 g (10½ oz.) shiitake mushrooms, thickly sliced, stalks discarded; 100 g (3½ oz.) samphire, any woody stems discarded; 2 tbsp sesame oil; 1 kg (2 lb. 2 oz.) clams, rinsed well and cleaned, opened or damaged ones discarded; 1 kg (2 lb. 2 oz.) mussels, rinsed well, cleaned of beards, opened or damaged ones discarded; 400 ml (13½ fl. oz.) can coconut milk (unsweetened)

Preparation info

For
4–6
as a lunchtime dish or generous starter

Difficulty
Easy

Appears in

Savour

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 (3½ 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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