For the shellfish vierge

2 tbsp olive oil

2kg/4lb 4oz assorted shellfish, such as cockles, clams, razor clams,mussels, winkles (discard any bivalves that don't close tightly when firmly tapped)

500ml/18fl oz dry white wine

6 tbsp extra virgin olive oil

4 tomatoes, seeds removed, diced

4 tbsp roughly chopped fresh basil leaves

2 tbsp roughly chopped fresh dill

1 tbsp roughly chopped fresh tarragon

1 lemon, zest and juice


Preheat the oven to 200C/400F/Gas 6.

For the shellfish vierge, heat the olive oil in a large, high-sided sauté pan.

Add the shellfish and white wine and bring to the boil.

Turn the heat down, cover the pan and simmer for 3-4 minutes until all the shells have opened. (Discard any that don't open.)

Remove the shellfish from the pan and reserve the cooking liquid.

Once the shellfish has cooled slightly, pick the meat from half of the shells and set aside, discarding the shells.

Heat the olive oil in frying pan over a low heat, add the tomatoes and heat for a further two minutes.

Add the picked shellfish, the shellfish still in its shell, and 3-4 tbsp of the cooking liquid and heat through.

Stir in the herbs, lemon zest and juice, and season, to taste, with salt and freshly ground black pepper.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Shellfish sauce vierge
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