Grilled mixed seafood
Recipe by Valentina Harris
SERVES 4
Preparation 15 minutes
Cooking 5 minutes
20 fresh mussels
8 fresh razor clams
30 large vongole (small Italian clams)
4 king scallops or 8 queen Scallops
5 tbsp fresh breadcrumbs
5 tbsp freshly grated Parmesan
3 cloves garlic, finely chopped
4 tbsp fresh flat-leaf parsley, chopped
6 tbsp olive oil
sea salt and pepper
Carefully clean and scrub all the shellfish. Steam the mussels, razor clams and vongole for 5-8 minutes in a large pan, just until they open up. Take them off the heat and out of the pan to cool so that they don’t overcook, bearing in mind that the vongole will cook more quickly than the mussels or razor clams, and that the razor clams will probably open up last. Discard all those that have not opened. Reserve the juices in the pan for another dish.
Put 1 tablespoon of olive oil into a small frying pan and quickly fry the scallops for 1-2 minutes on each side. Place all of the shellfish, including the lightly cooked scallops, on the half
shell and put them all into a wide, ovenproof dish or on a
baking sheet.
Mix together all the other ingredients except the olive oil. Cover the top of each shellfish with this mixture, then drizzle generously with the oil. Place the dish or baking sheet under a hot grill for 5 minutes to brown, then serve at once on individual plates or on one large platter.
