Tag: barbecued

You can use all sorts of shellfish for this: razors, clams, mussels and queen scallops. Buy only tightly closed shellfish so you know theyre still alive and fresh.
If youve got bay, rosemary, thyme or, best of all, myrtle in your garden, whack branches on the embers to smoke underneath your shellfish. If your bars are wide apart, sit your shellfish on a baking rack so they dont fall through.

To make your dressing, add the garlic and lemon zest and juice to a large bowl. Pour in 3 times the amount of extra virgin olive oil and add the finely chopped parsley stalks. Mix together.

Langoustines are more expensive than prawns, but worth it as theyre super tasty.

Start by making the aןoli. Smash the garlic and salt together in a pestle and mortar. Whisk together the egg yolk and mustard in a bowl, then start adding the olive oils, bit by bit. Once youve blended in 150ml, add the rest in larger amounts. Finally add the smashed garlic, then lemon juice, salt and pepper to taste.