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.
Ingredients
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
Method
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.
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.
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