Smoked Barbecue Shellfish
Grilled prawns, langoustines, razor clams, mussels and clams cooked with smoke on a barbecue, served with a fresh herb and lime dressing.
Ingredientes
Pasos
- 1
Set up barbecue with a roasting tray and cake rack on top.
- 2
Add wood, dry leaves, and pruned bay leaves to the barbecue to create smoke.
- 3
Arrange langoustines and razor clams on the bottom of the rack.
- 4
Add prawns, then build in mussels and clams around the other shellfish.
- 5
Cover with a heat-proof Pyrex bowl to trap the smoke.
- 6
Cook until shellfish open, approximately 3-4 minutes.
4 min - 7
Chop parsley, fennel tops, mint, and half a chili together using a knife or mezzaluna.
- 8
Add lime zest to the chopped herbs and chili.
- 9
In a bowl, combine lime juice and extra virgin olive oil in a 1:3 ratio.
- 10
Add the herb and chili mixture to the lime and oil dressing and stir.
- 11
Remove cooked shellfish from barbecue and serve with the fresh herb dressing.