Pot of shellfish
By Marvin Schembri, chef patron at Sciacca Restaurant, Malta.
(Serves 2)
100 g clams
100 g mussels
2 langoustines
2 king prawns
2 calamari
1 shallot, finely chopped
1 tsp garlic confit
A handful of roughly chopped chervil and basil
10 cherry tomatoes, halved
Pinch of pepper
Extra virgin olive oil
100 ml fish stock
1 tbsp tomato sauce
4 crostini, brushed with garlic confit oil and baked for four minutes at 200˚C
Scrub the shells under running water to remove any dirt, like sand and barnacles. Then heat a drizzle of olive oil in a medium sized sauté pan and sauté the shallot and garlic for one minute. Add the shells and sauté. Then add the cherry tomatoes, fish stock, pepper, tomato sauce and herbs, cover and cook for three to five minutes.
Meanwhile, brush the langoustines, king prawns and calamari with olive oil and grill. Plate the shells in a bowl and place the seafood on top. Serve with crostini and lemon wedges.