Fruits de mer à l’Aïoli

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Preparation info

  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      35 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

The only skill involved in creating this spectacular and sociable dish is that of choosing the freshest and most delicious local ingredients. We’ve used razor clams here, which are abundant on the Atlantic coast, and palourdes, a generous-sized shellfish with a characteristic hazelnut flavour. You can afford to be flexible, however – and remember that if you choose what’s in season and what has been caught locally, you can’t go far wrong. Serve with a green salad.

Ingredients

  • 1 recipe quantity aïoli
  • 1 kg palourdes
  • 6 razor clams
  • 6 crab claws
  • 6 scallops
  • 400 g large uncooked tiger prawns
  • 3 cloves of garlic, crushed, peeled and chopped
  • 4 tbsp olive oil
  • 2 chillies, chopped
  • 3 sprigs of rosemary
  • large bunch of parsley
  • large bunch of basil
  • sea salt
  • freshly ground black pepper

    Method

    Make the aïoli as. If you want to make this in advance, cover it with cling film, making sure the film touches the aïoli and excludes any air. This will stop a skin forming.

    Place the palourdes and razor clams in a large bowl of cold water and soak for 10 minutes. Rinse and repeat. This removes any sand from the shells.

    Heat the oven to 200°C/gas 6. Place the palourdes, razor clams, crab claws, scallops and tiger prawns in a large bowl. Add the garlic, olive oil and chillies. Strip the rosemary leaves from the twigs, chop them and add to the seafood. Mix well, then pour onto a large roasting pan and place in the oven to roast for 15 minutes, checking halfway through that everything is cooking evenly.

    Strip the leaves from the parsley and basil and chop or tear. When the shellfish are cooked, sprinkle with the herbs and seasoning and serve with the aïoli.