Ingredients Jump to Instructions ↓

  1. 10 mussels

  2. 10 whelks - seas snails

  3. 10 cockles

  4. 10 scallops

  5. All the shell fish is still in the shell and has been well cleaned

  6. 1 large fillet of moki about 1 leek chopped

  7. 2 stalks of celery diced

  8. 2 cloves of garlic finely diced

  9. 1 red chilli finely diced

  10. 1 500 mil bottle of three boys wheat (see note)

  11. 1 cup of chicken stock

  12. 2 tomatoes skinned, deseeded and diced

  13. One fresh corn cob cut the corn off the cob

  14. cup cream

  15. Coriander finely chopped

  16. 1tbls chives finely chopped

  17. salt and freshly ground black pepper

  18. Olive oil

Instructions Jump to Ingredients ↑

  1. In a pan large enough to hold all of the ingredients add some oil and then gently fry the leeks until softened.

  2. Add the celery and fry till softened and then add the garlic and chilli and fry for several minutes.

  3. Add the beer to the pan, bring to a boil and then add the shell fish in the order of what needs longer cooking time.

  4. Add cockles first cover pan and bring the liquid back to the boil then add your next shell fish – Mussels cover bring back to the heat and cook for about 4 or 5 minutes or until once the mussels have opened then add in the scallops and the whelks cover and cook for a couple of minutes.

  5. Now put in the chicken stock, diced tomato flesh, corn cut off the cob and salt and pepper.

  6. Give it all a good stir and check for seasoning.

  7. Bring the liquid back to the boil and add in the cream and chopped coriander.

  8. Give it all a mix and again check seasoning and adjust if necessary.

  9. Season the Moki fillet on both sides with salt and pepper and cook in a hot pan (or on the BBQ plate) with some olive oil until golden then flip and cook the other side.


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