Fruits De Mer With Herb Aioli

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18 Ingredients

Number of servings

4

For the herb aioli

2 egg yolks
1tablespoons lemon juice
2 cloves garlic, crushed
3/4 cup olive oil
1 large handful flat leaf parsley, chopped
1 small handful basil, chopped
1 pinch salt
1 pinch pepper

1 cup dry white wine
1 cup fish stock
1 bay leaf
2 raw lobster claws
4 raw crab claws
125grams raw small prawns, shells-on
8 langoustines
12 cleaned live clams
12 cleaned live mussels
4 oysters

Nutrition per serving

37% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Bring the wine and stock with the bay leaf to the boil in a deep frying pan. Reduce to a simmer and add the lobster claws. Poach for 5 minutes. Remove from the pan with a slotted spoon and either keep warm or leave to cool.

Step 2 of 4

Add the crab claws, prawns and langoustines and cook for 4 minutes, then remove as before. Add the clams and mussels and cook for about 4 minutes until they have opened, discarding any that remain closed. Use the stock for making a seafood risotto or soup.

Step 3 of 4

To make the aioli, whizz together the egg yolks, lemon juice and garlic cloves in a small food processor until well combined. With the motor running, slowly start to add the oil in a thin stream until the mixture starts to thicken, then you can add the remainder a little more quickly. Season, then stir in the herbs and spoon into a serving bowl.

Step 4 of 4

Open the oysters and arrange with the rest of the seafood on a serving plate and serve with the aioli.