Page 158 - homes & gardens

food foR fRIENdS

Simple summer

seafood

From tempting one-pan dishes
to home-smoked barbecue
oferings, Alice Hart’s recipes
celebrate the delicate favours
of fresh fsh and shellfsh

PhotograPhs Con Poulos

hese delicious recipes are quick, MUssels and claMs with leMon, garlic and chilli
easy and, best of all, most are Serves 4
suitable for cooking on the bar- To prepare the shellfsh, pull any hairy beards from the mussels
becue. Their success lies in and give everything a good rinse. Tap any open shells on the side of
T simplicity and a light touch with the sink a couple of times and if they don’t close, discard them.
other ingredients, allowing the favour of the
fsh itself to sing; just accompany with good 3 tbsp olive oil n Put the olive oil in a large, deep-sided
bread or new potatoes and a salad to make a ½ lemon, zest pared into strips frying pan or wok over a medium heat.
perfect summer meal. There are two golden 1 fat garlic clove, peeled, very fnely sliced Add the lemon zest, garlic and chilli and
rules to getting seafood right: buy and cook the Pinch of dried chilli fakes cook, stirring often, for 1 minute.
freshest you can fnd and don’t go shopping 150ml dry white wine n Turn up the heat and add the wine. Boil
for it on a Monday, as most fshmongers are 400g mussels, cleaned for 1 minute, then add the shellfsh. Cover
closed. Trust your eyes and your nose; the 400g clams (such as palourdes), cleaned the pan and simmer briskly for 4-5 minutes.
freshest seafood should look bright and shiny 300g (about 12) razor clams, cleaned once all the shells have opened (discard
and smell only of the sea, never fshy. Flesh Handful fat-leaf parsley leaves, any that remain closed), stir in the chopped
should be frm, scales, if present, tightly packed fnely chopped parsley, season and serve in bowls.
and gills a bright pink or red, never brown. Salt and freshly ground black pepper

158 | H&G | September 2015