Seafood stew with mussels and shrimp
Frances Atkins' turns a seafood stew into something really special, decorating it to look like a rock pool - a perfect recipe to try with children.
Ingredients
- 1000g of mussels
- 850ml of chicken stock, or vegetable stock
- 100g of puy lentils
- 1 small shallot
- 4 new potatoes
- 4 crevettes
- 50g of samphire
- 75g of spinach
- 6 wild garlic leaves
- 56g of potted shrimp
- salt
- pepper
Method
1
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
2
Remove the mussels from their shells, saving 4 of the nicest shells for decoration. Store in the fridge until required
3
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
- salt
- pepper
4
Meanwhile, place the potatoes in cold water and cook on a gentle boil until tender. Strain and set aside
5
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
- 4 crevettes
6
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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Seafood stew with mussels and shrimp
