Fruits De Mer Grillés & Moules Locales Recipe

Clean and steam mussels

Inspect mussels and discard any with broken shells or that do not close when tapped. Rinse and scrub shells, remove beards. In a large pot over medium heat, add 50 ml of white wine and 1 tbs olive oil. Add mussels, cover and steam until shells open (5–7 minutes). Shake pot once during cooking. Transfer opened mussels to a bowl and reserve the cooking liquid by straining it through a fine sieve into a small container. Discard any mussels that remain closed.

Set the mussels aside, keeping them warm, and reserve about 100 ml of the strained cooking liquid to use in the sauce.

Make the marinade

In a bowl whisk together 4 tbs olive oil, 2 tbs lemon juice, 1 tbs chopped parsley, lemon zest, smoked paprika, 1 tsp sea salt, 1/2 tsp black pepper and red pepper flakes if using. Toss shrimp, scallops and squid in the marinade and let rest at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

Preheat and oil grill

Preheat a grill or cast-iron grill pan to high heat (230–260°C / 450–500°F). Lightly oil the grates or pan with remaining olive oil (about 1–2 tbs) to prevent sticking.

Grill shrimp and scallops

Thread shrimp and scallops onto skewers (if using) so they are easy to flip. Place shrimp and scallops on the hot grill. Cook shrimp 2–3 minutes per side until opaque and firm. Cook scallops 1.5–2 minutes per side until golden crust forms and flesh is opaque inside. Remove and keep warm.

Grill squid

Place halved squid tubes on the grill, cook 1–2 minutes per side until lightly charred and just cooked through. Avoid overcooking to keep tender. Remove and keep warm.

Make garlic butter sauce

In a wide skillet over medium heat, melt butter with 1 tbs olive oil. Add minced garlic and thyme leaves and cook 30–45 seconds until fragrant but not browned. Add the reserved mussel cooking liquid (about 100 ml) and remaining white wine (100 ml). Bring to a simmer and reduce 3–4 minutes until slightly thickened.

Add mussels and finish

Add the steamed mussels to the skillet and toss to coat in the sauce. Stir in remaining lemon juice (1 tbs) and 2 tbs chopped parsley. Taste and adjust seasoning with salt and pepper as needed. Remove from heat and spoon a little sauce over the grilled seafood.

Arrange grilled shrimp, scallops and squid on a large platter. Nestle the mussels (in their shells) around the grilled seafood. Spoon extra garlic-wine-butter sauce over everything and scatter remaining chopped parsley on top.

Serve immediately with lemon wedges and crusty bread for dipping. Estimated plating suggestion: 3 shrimp, 2 scallops and small pieces of squid per serving plus a portion of mussels.