 |
Scallops and Mussels in a Nage and Carrot Spaghetti
|
|
| Ingredients |
> |
2 x carrots |
> |
500ml vegetable nage - can be home made |
> |
3 x star anise |
> |
150g mussels |
| > |
3 tablespoons dry white wine |
| > |
8 x rock oysters |
| > |
4 large scallops |
| > |
2 tablespoons double cream |
| > |
A squeeze of lemon |
| > |
1 heaped tablespoon ripped basil |
| > |
Salt and pepper |
|
| Method |
> |
Cut the carrots into thin strips using a mandolin, bring the butter and 3 tablespoons nage to the boil, stir in the carrot spaghetti, season and cook for 1 minute then set aside. |
| > |
Heat the rest of the nage until boiling, add the star anise for 10 minutes, discard the anise. |
> |
Heat a large saucepan when hot add the mussels and wine, steam for 4 - 5 minutes, discard any that may not be opened, set aside and save the liquor. |
> |
Open the oysters, save the juice, cut the scallops horizontally in 3. |
> |
Reheat the nage, slip in the scallops, add the oysters and cook for a minute, drop in the cooked mussel meat and all the saved juices, stir in cream, lemon juice and basil. |
> |
Divide into 4 soup bowls, ladle over hot stock, top with carrot spaghetti and serve. |
|
|
|
|
Back
