Rock-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 heat a large stone in a fire and then simply to lay the shellfish on top (this works very well with razor clams, mussels, clams [basically any bivalve] but also works with limpets, winkles etc). They will steam within their shells if left for about 5 minutes. You can also cover the shellfish with damp grass (cut long grass and dip in the sea) to help with the steaming. Ingredients:
200g mixed shellfish per person (a mix of razor clams, mussels, clams, limpets, winkles, prawns etc) basically anything that's available 
Method:PreparationBuild a fire and lay a large flat-topped stone in this. Allow the stone to heat-up for at least an hour. Remove the stone from the fire and lay on the beach flat-side uppermost. Lay the shellfish on the stone (make certain shellfish like limpets have their open side down) then lay the dampened grass on top. Allow to steam for about 5 to 8 minutes, until the mussels have opened their shells. Eat immediately. This is a simple and very delicious way of eating shellfish straight from the beach. You can also approximate this on a barbecue by placing a baking tray, dustbin lid or any flat metal surface on a barbecue, laying the shellfish on top and then covering with moistened grass or even kitchen foil and allowing them to steam for about 5 minutes. |
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