Fruits de Mer with Herb Aioli

cook 20 mins
  • 250 ml (8 fl oz) dry white wine
  • 250 ml (8 fl oz) fish stock
  • 1 bay leaf
  • 2 raw lobster claws
  • 4 raw crab claws
  • 125 g (4 oz) raw small prawns, shells-on
  • 8 langoustines
  • 12 cleaned live clams
  • 12 cleaned live mussels
  • 4 oysters
  • 2 egg yolks
  • squeeze of lemon juice
  • 2 garlic cloves, crushed
  • 200 ml (7 fl oz) olive oil
  • large handful of flat leaf parsley, chopped
  • small handful of basil, chopped
  • salt and pepper
  • Bring the wine and stock with the bay leaf to the boil in a deep frying pan. Reduce to a simmer and add the lobster claws. Poach for 5 minutes. Remove from the pan with a slotted spoon and either keep warm or leave to cool.
  • Add the crab claws, prawns and langoustines and cook for 4 minutes, then remove as before. Add the clams and mussels and cook for about 4 minutes until they have opened, discarding any that remain closed. Use the stock for making a seafood risotto or soup.
  • To make the aioli, whizz together the egg yolks, lemon juice and garlic cloves in a small food processor until well combined. With the motor running, slowly start to add the oil in a thin stream until the mixture starts to thicken, then you can add the remainder a little more quickly. Season, then stir in the herbs and spoon into a serving bowl.
  • Open the oysters and arrange with the rest of the seafood on a serving plate and serve with the aioli.
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