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If you're looking for a foolproof recipe for a shellfish consommé, you've come to the right place – Tom Kitchin's recipe requires a bit of an investment time-wise, but the result is a crystal clear consommé that's packed with an incredible flavour. Tom serves his consommé with a 'rockpool' of fresh crab, oysters, mussels, clams, shrimp and more, designed to represent the coasts of Scotland.
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