Fruits De Mer With Herb Aioli
Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
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
3200kJ / 768Cal
3200 Kilojoules or 768 Calories
37% of daily energy intake*
Protein
58.0grams
Fat
51.5grams
Carbs
6.1grams
Sugars
4.0grams
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.
Categories
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