Jack Stein served up tasty hot shellfish with langoustines, mussels, scallops, oysters, cider and wild garlic butter on Saturday Kitchen.
The ingredients are: 6 cooked langoustines, 6 mussels, scrubbed and debearded, 200ml dry cider, 2 large king scallops, lid off bottom kept in shell, 2 queen scallops, 4 oysters, lid off bottom kept in shell, pinch salt and crusty bread, to serve.
For the wild garlic butter: 125g unsalted butter, softened, 25g wild garlic, thinly sliced, ½ tbsp yeast extract, such as Marmite, ½ tbsp soy sauce and 2 tsp cider vinegar.
See recipes by Jack in his book titled: Jack Stein’s World on a Plate: Local produce, world flavours, exciting food