Ash-cooked ShellfishOrigin: Ancient Period: Traditional |
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Seafood in general and shellfish in particular have been an important human food resource for millennia. The huge midden heaps of discarded shells shows that our early ancestors used to use the same beach season after season in search of shellfish. One of the simplest way to cook really fresh shellfish is to lay them in the hot ashes at the edge of your beach fire. You need bivalves for this (shellfish with two shells) such as mussels, razor clams, cockles, oysters etc (or prawns). Ingredients:200g mixed shellfish per person (a mix of razor clams, mussels, clams, oysters, prawns etc) basically anything that's available 
Method:PreparationBuild a fire and allow it to die down. Arrange the shellfish in the hot ashes at the edge of the fire and eat as soon as they open. This is a very simple cooking method, exactly as our stone-age ancestors would have used. Personally I like to bring some herb butter and chilli butter along (just mix butter with chopped herbs and/or chopped chillies) then I add a dab of the butter on the shellfish as soon as they open. I know this is not authentic, but it does immeasurably add to the flavour. You can be as authentic (or not) with this dish as you like! |
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