IN SEASON
LYME BAY RESERVE MUSSELS, CLAMS AND DORSET BROWN CRAB WITH COUSCOUS AND SAMPHIRE Serves 4
❤ 16 x rope grown mussels scrubbed ❤ 16 x Palourde clams scrubbed ❤ 2 whole Crabs (cooked and picked) you should have approx 200g brown meat and 125g white meat)
❤ 1 lemon - juiced ❤ 100g unsalted butter ❤ 100ml white wine ❤ 1 diced banana shallot ❤ 2 cloves garlic ❤ 100g samphire ❤ 200g Israeli large grain couscous ❤ 100g of chopped chives / fl at parsley / dill
❤ 350ml Vegetable stock ❤ Handful of fresh pea shoots ❤ Handful of shiso cress
1 Season the brown and white meat separately and add a little of the lemon
juice to season.
2 Warm through the vegetable stock to a rolling boil, place the couscous into a large bowl and pour over the vegetable stock until it covers the couscous by 5mm then cover with cling fi lm or a tight fi tting lid – leave to steam for 10 minutes until the couscous has absorbed all of the stock, once it is cooked fl uff up with a fork to separate the grains.
3 In a deep pan sweat the shallot and garlic in the butter until soft, add the mussels and clams and mix thoroughly until the shallot mixture has coated the mussels and clams. Increase the heat and add the white wine and cover immediately steam for approximately 3 minutes or until all of the mussels and clams have opened, (if they have not opened do not use) add the samphire and let wilt for 30 seconds
4 Finish the couscous by stirring through the brown crab and the fresh chopped herbs and check seasoning. Serve while still warm and top with the mussels, clams and samphire, fi nish the dish with the pea shoots, shiso and white crab meat.
We only sell 100% organic meat; pasture-fed beef and lamb, outdoor bred pork, free range poultry and Wild Game.
SPECIAL OFFER: 20% off your first order. Enter the promo code FOODLOVEREASTER at the checkout when placing your order. *Valid until 31st May
Order online now at
eversfieldorganic.co.uk or call 01837 871400
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