Hot shellfish with wild garlic butter

Succulent langoustines, plump mussels, tender scallops, and briny oysters—steamed in crisp cider and finished with a rich, golden roast in savoury garlic butter.

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

Dietary
Egg-free, Nut-free

By Jack Stein
From Saturday Kitchen

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This dish earns a Nutri-Score of C, reflecting its indulgent use of butter balanced by the nutritional benefits of fresh shellfish and wild garlic. While rich and satisfying, it remains moderate in saturated fats and salt compared to many classic seafood dishes.

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Equipment

• saucepan
• perforated spoon
• roasting tin
• short, thick-bladed knife or oyster knife
• bowl

Blackmoor 65740 Classic 18cm Saucepan with Tempered Glass Lid/Non-Stick Coating/Cool Touch Handle/Suitable for Induction, Gas & Electric Hobs/Black Colour

£15.30   £16.99

See details

Ingredients

For the shellfish

• langoustines 6, cooked
• mussels 6, scrubbed and debearded
• dry cider 200ml
• large king scallops 2, lid off, bottom kept in shell
• queen scallops 2
• oysters 4, lid off, bottom kept in shell
• salt pinch
• crusty bread to serve

For the wild garlic butter

• unsalted butter 125g, softened
• wild garlic 25g, thinly sliced
• yeast extract (such as Marmite) ½ tbsp
• soy sauce ½ tbsp
• cider vinegar 2 tsp

Method

1. Prepare the shellfish
   1. Place the langoustines in a saucepan of salted boiling water. Heat until warmed through, then drain and keep warm.
   2. Check the mussels and discard any with broken shells or those that do not close when tapped. Add the mussels to a saucepan with a splash of cider. Cover and steam over high heat for 3–4 minutes until opened. Remove with a perforated spoon and keep warm, discarding any that remain closed.
   3. Repeat the steaming process with the scallops in their shells and finally the oysters, using the same pan and cider. Cook each in turn, keeping the cooked shellfish warm as you go. The oysters may not open fully; use a short, thick-bladed knife or oyster knife to lever them open carefully.
2. Make the wild garlic butter
   1. Combine the softened butter, wild garlic, yeast extract, soy sauce and cider vinegar in a bowl. Reserve a little wild garlic for garnish.
   2. Roll the butter mixture into a cylinder and slice into rounds for easy portioning.
3. Roast and serve
   1. Preheat the oven to 200°C/180°C Fan/Gas 6.
   2. Arrange all the shellfish in a roasting tin. Place the wild garlic butter rounds on top of the shellfish.
   3. Roast for 2–3 minutes, just until the butter melts and coats the shellfish.
   4. Divide the hot shellfish between two large warmed plates or a generous serving dish.
   5. Garnish with the reserved wild garlic and serve immediately with plenty of crusty bread.

Suggested Wine Pairing

Majestic: Domaine de la Chauvinière Muscadet Sèvre et Maine Sur Lie

This crisp, mineral-driven Muscadet offers bright citrus and subtle saline notes, making it a classic match for shellfish. Its refreshing acidity cuts through the richness of wild garlic butter, enhancing the flavours of the seafood medley.

Tesco: Finest Picpoul de Pinet

With zesty lemon and green apple notes, this Picpoul de Pinet brings a lively freshness that pairs beautifully with the briny, savoury shellfish and the aromatic wild garlic butter. Its clean finish balances the umami and buttery elements.

Sainsbury’s: Taste the Difference Gavi

This Gavi delivers delicate pear and white blossom aromas with a gentle minerality. Its subtle fruitiness and crisp finish complement the shellfish, while the wine’s acidity harmonises with the savoury, garlicky butter.

What can you serve with this

1. Crusty bread – Perfect for soaking up the wild garlic butter and shellfish juices, adding a satisfying crunch and heartiness to the meal.
2. Steamed new potatoes – Their subtle flavour and creamy texture balance the richness of the butter and provide a wholesome side.
3. Light green salad – A simple salad with lemon vinaigrette refreshes the palate and offers a crisp contrast to the savoury shellfish.
4. Grilled asparagus – The earthy, sweet notes of asparagus pair well with the seafood and wild garlic, adding a seasonal touch.

Nutri-score Health Check

Positive Factors

• Shellfish – Mussels, langoustines, scallops, and oysters are all high in protein, low in fat, and rich in essential minerals like zinc and iodine.
• Wild garlic – Adds antioxidants and vitamins, supporting immune health.

Negative Factors

• Butter – The generous use of unsalted butter increases saturated fat content, which can impact heart health if consumed in excess.
• Salt – While only a pinch is added, the inclusion of soy sauce and yeast extract raises sodium levels.