13th April 2022

#Chef #Food & Drink #Recipe #Youngs

Fowey Mussels, Clams & Wild Garlic Pesto

13th April 2022


250g Fowey mussels

30g Cockles / clams

2 Tablespoons Wild Garlic pesto

Drizzle rapeseed oil

Drizzle white wine


Prep the Wild Garlic pesto by blitzing the Wild Garlic, rapeseed oil, and toasted nuts in a blender.

In a large saute pan, add in the mussels and clams plus the white wine, cover with another pan or cloche, and steam until the shellfish have all opened, discard any that have not. Add in the pesto and toss around in the pan gently so as not to lose any of the meat from the shells. Serve in a warm main course bowl and enjoy with your favourite glass of wine.


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