Mixed Roasted Shellfish with Tarragon and Balsamic recipe

Mixed Roasted Shellfish with Tarragon and Balsamic

There’s nothing quite like gorging on a plate of shellfish and garlic is a perfect flavour with it especially when mixed with rich melted butter and tarragon. Use a selection of shellfish, the best you can find.


50ml olive oil

150gm butter

3 cloves garlic

small handful fresh parsley finely chopped

mussels, clams, prawns, cockles

8 cherry tomatoes

1 lemon

A few sprigs of tarragon

4tbsp balsamic

Splash of dry white wine


Preheat the oven to 220c. Wash the shellfish and clean well. The shells should be closed or should close if you tap them sharply, discard any that remain open or broken. 

Heat the olive oil in a roasting pan over a medium heat, add the garlic and cook for 2 minutes. Add the shellfish, cherry tomatoes, one tbsp of balsamic vinegar (reserve the remainder till the end) and white wine and roast for 10-12 minutes until the shells open (discard any that don’t). Stir in the chopped tarragon and a few more tbsp of balsamic then whisk the butter into the sauce and pour over the fish.