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Clean the mussels well with a clean hard brush and cold water. Combine the cleaned mussels with 570ml of the stock in a large saucepan. Bring to the boil and steam until opened, approximately 2-4 minutes. Strain the cooking liquor through a fine strainer into a jug and set aside
1000g of mussels
570ml of chicken stock, or vegetable stock
Remove the mussels from their shells, saving 4 of the nicest shells for decoration. Store in the fridge until required
Wash the lentils well and add to a pan with the shallot and the remainder of the stock. Cook on a gentle boil until soft, approximately 8-12 minutes, then drain well and season to taste
100g of puy lentils
1 small shallot
Meanwhile, place the potatoes in cold water and cook on a gentle boil until tender. Strain and set aside
4 new potatoes
Reduce the cooking liquor from the mussels by half, then add the crevettes to the liquid and poach for 3 minutes, until cooked through. Once cooked, add the samphire, spinach and wild garlic leaves to the warm liquid, followed by the potatoes
50g of samphire
75g of spinach
6 wild garlic leaves
To serve, place the lentils on the bottom of each dish and use a slotted spoon to arrange the seafood, potatoes and vegetables on top. Lastly, add the potted shrimp, followed by the hot cooking liquor. Serve immediately
56g of potted shrimp
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