Shellfish in white wine and Pil Pil prawns

Warm Shell fish in white wine

500g small mussels

500g clams

12 langoustines (Dublin day prawns or Norwegian lobster but it is always Nephrops norvegicus )

200ml of white dry wine

1 tsp of marigold powder.

1 tsp dried herbs

wash your mussels and clams and that are open tap gently, they should close, if not discard along with any broken ones.

Place the shell fish in a pan pour over the wine, add the marigold and herbs when it comes to the boil and the mussels are just starting to open,

place the langustinos on top,

and cook just for a couple of minutes (do not over cook, that is a crime), pour into a bowl and serve with Focaccia along side the rest of the fish and sea food.

 

Pil pil garlic prawns

 

About 20 shell on prawns

Olive oil for frying

1 shallot finely chopped

1 large clove of garlic

3 small hot chillies diced (seeds and everything)

 

Heat the oil in a frying pan and fry the prawns a layer at a time, do not over cook them when they take on colour and the shell starts to brown, take them out of the pan and put the next ones in. In the same pan fry the shallot, garlic and chillies pour over the prawns and allow to marinade.