Unusual recipes

Wood-fired shellfish

Wood-fired shellfish

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Wood-fired shellfish

With gorgeous lemony garlic dressing

With gorgeous lemony garlic dressing

Serves 6

Cooks In30 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 314 16%

  • Fat 11g 16%

  • Saturates 1.5g 8%

  • Sugars 0.5g 1%

  • Salt 2.19g 37%

  • Protein 43.2g 86%

  • Carbs 9.7g 4%

  • Fibre 1.1g -

Of an adult's reference intake


  • 2 kg mixed seafood, such as clams, mussels, prawns and scallops , from sustainable sources, ask your fishmonger
  • 2 cloves garlic , peeled
  • sea salt
  • freshly ground black pepper
  • 2 lemons
  • extra virgin olive oil
  • a few sprigs of soft fresh herbs, such as parsley, mint and tarragon , leaves picked and chopped, to serve


  1. Fire up the wood-fired oven an hour or two before you're ready to cook. When the temperature has reached 180°C, or slightly lower (check your thermometer), and the smoke and flames have died down, you can start cooking. Always keep an eye on the fire and top up the heat source, if needed.
  2. Clean and wash the shellfish, pulling the beards off the mussels and throwing away any open ones.
  3. Peel the garlic and bash with a good pinch of sea salt in a pestle and mortar until creamy, then finely grate in the lemon zest. Add a good pinch of black pepper and pour in enough oil to make a dressing.
  4. Tip the shellfish into a large roasting tray and drizzle with the dressing. Toss everything together, then spread the shellfish out into an even layer.
  5. Halve the lemons, add them to the tray, then slide the tray into the hot oven and roast for 10 minutes or until all the shells have opened and the prawns and scallops are golden and cooked through. Keep an eye on them and rotate the tray for even cooking.
  6. Pick and chop the herb leaves and serve the shellfish straight away, scattered with chopped herbs, and with lots of napkins!

Watch the video: Pots and Pans to use in your Wood Fired Oven (July 2022).


  1. Toland

    Quite good topic

  2. Lexann

    Your message, just the grace

  3. Zululabar

    Rather valuable answer

  4. Con

    the quality is shit and so is the norm

  5. Odran

    I am sorry, that I interfere, but, in my opinion, there is other way of the decision of a question.

  6. Brown

    I am sorry, that has interfered... I understand this question. Let's discuss.

Write a message