1 handful of fresh mussels, scrubbed and debearded
1 handful of fresh cockles or clams, scrubbed and debearded
150ml/5fl oz white wine
peelings from the fennel, onion and celery (see below)
1 thyme sprig
4 tbsp extra virgin olive oil
½ fennel bulb, trimmed, peeled and diced
½ onion, finely chopped
2 celery sticks, diced
2 garlic cloves, finely grated
100g/3½oz baby courgettes, thinly sliced
1 small aubergine, diced
100g/3½oz fresh peas, podded
1 Little Gem lettuce, shredded
2 ripe tomatoes, core removed and flesh diced
5 raw tiger prawns, heads removed, shells removed, de-veined and chopped into small pieces
200g/7oz prepared white crab claw meat
1 lemon, juice only
1 pinch sweet smoked paprika
salt and freshly ground black pepper
micro basil, to garnish
Discard any mussels, cockles or clams with broken shells and any that refuse to close when tapped. Place the shellfish in a saucepan with the wine, 500ml/18fl oz of water, peelings and thyme. Season with salt and pepper and cook until the shellfish are opened. Discard any shellfish that remain closed. Remove the shellfish with a slotted spoon and leave to cool slightly.
Strain the shellfish stock through a muslin and set aside. Pick the meat from the shellfish and set aside.
Heat the oil in a frying pan and sweat the fennel, onion, celery and garlic for 5 minutes. Add the courgette and aubergine and sweat for another 5 minutes. Add the peas and sweat for a few minutes, or until everything is softened.
Add the shellfish stock, Gem lettuce, tomatoes, prawns and shellfish meat. Cook for a few minutes, or until the prawns turn pink and are cooked through.
Mix the crab meat, lemon juice and paprika in a bowl.
Spoon the crab meat mixture into the centre of a serving bowl. Ladle the vegetable mixture into the serving bowl around the crab meat.