Roast shellfish platter with garlic and chilli butter and roast garlic mayonnaise

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves
Serves 4

 

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the garlic and chilli butter

  • 250g/9oz unsalted butter, softened
  • 2 cloves garlic, finely chopped
  • 1 red chilli, seeds removed, finely chopped
  • 1 green chilli, seeds removed, finely chopped
  • 1 tbsp finely chopped fresh tarragon
  • 1 tbsp finely chopped fresh parsley
  • 1 tbsp finely chopped fresh dill

For the mayonnaise

  • 2 bulbs garlic, halved
  • 2 tbsp olive oil
  • 1 tsp fresh thyme leaves
  • 2 medium free-range egg yolks
  • 1 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • 300ml/11fl oz sunflower oil

For the seafood

  • 300g/10½oz clams, scrubbed
  • 300g/10½oz mussels, scrubbed and de-bearded
  • 1 ready-cooked lobster, sliced in half lengthways
  • 2 ready-cooked crab claws
  • 8 langoustine
  • 4 fresh oysters, shucked
  • salt and freshly ground black pepper
  • 4 tbsp finely chopped fresh parsley, to serve

For the bread

  • 250g/9oz chickpea flour
  • 4 tbsp olive oil
  • 1 tsp salt