This weekend we had a bit of a banquet. We went out and bought:
- Half a dozen small scallops
- About half a pound of mussels
- A bag of shell-on prawns
- 4 raw crevettes
- A nice, plump,dressed crab
- Some good crusty bread
- Some button mushrooms
- A small pot of single cream
- A small bottle of cider
- A large bottle of white wine
We already have in the house:
- Freshly ground black pepper
- Olive Oil
Give it a bit of fresh black pepper if that's your taste.
Put the prawns into a large bowl.
Wash the mussels, scrape off any barnacles and remove the "beards". That's the hairy bit sticking out from betweeen the shells. Just pull and they'll detach very easily. Discard any mussels that are open at this stage. (Slightly open is OK but fully open isn't.) If you want more help with preparing the mussels see here.
Find a big pan with a lid,
a small saucepan without a lid
a small frying pan.
Chop up a small onion very finely and place it with two sliced cloves of garlic, a good glug of cider and some chopped parsley into the pan with a lid and put it on a low-to-medium heat.
Slice your scallops into 1/2cm thick rounds. Include the orange corals. Put them in the small saucepan with some crushed garlic, sliced mushrooms and a glug of white wine. Don't turn the heat on yet!
Put heat under the small frying pan and add a crushed garlic clove and some olive oil. Now add the crevettes, then listen for them beginning to sizzle.
Put heat under the scallops and get the white wine simmering.
Sling your cleaned mussels into the lidded pan and put the lid back on.
Turn over your sizzling crevettes to cook the other side.
Take your scallops off the heat and let them cool slightly.