Pembrokeshire Seafood

Clams and mussels served in a creamy sauce over samphire, finished with tomatoes and red seaweed garnish.

Dinner Seafood Main Course Shellfish French Technique

Estimated Nutrition

Calories

493.3

kcal / serving

986.5 kcal total

Carbs

13.4g

per serving

26.8 g total

Fat

27.1g

per serving

54.2 g total

Protein

39.2g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

dulse butter or salted butter

100

Cream

Fruits

piece

Lemon

juice only

Liquids

150

White Wine

NutsSeeds

to taste

Black Pepper

generous seasoning

clove

Garlic

crushed

Seafood

500

Clams

cleaned

250

Mussels

cleaned and bearded

500

Razor Clams

flesh chopped into 2cm pieces after cooking

Vegetables

100

Samphire

piece

Shallot

finely chopped

piece

Tomato

skinned, seeded, and cut into 1cm cubes

Red Seaweed

Method

Strain and reserve cooking liquor then chop white razor clam flesh into 2cm pieces.

Sauté samphire in 12.5g of butter for 2 minutes and season with pepper.

Clean shellfish shells and remove beards from mussels while discarding any open shells.

Cook seafood with white wine in a hot, covered pan for 3 minutes and discard unopened shells.

Fry shallot and garlic in remaining butter before adding liquor and cream to reduce by half.

Add seafood, tomatoes, and lemon juice to the sauce and warm through.

Spoon sauce over the samphire and garnish with red seaweed.