MenuMenu

  1. Home
  2. saturday kitchen recipe
  3. Oyster, clam and mussel jambalaya

Oyster, clam and mussel jambalaya

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

By Richard Bainbridge
From Saturday Kitchen

Ingredients

  • 2 tbsp rapeseed oil
  • 1 red onion, finely chopped
  • 3 garlic cloves, thinly sliced
  • 300g/10½ oz basmati rice
  • 3 tbsp old bay seasoning or a mixture cayenne pepper and sea salt to taste
  • 4 bay leaves
  • 1 litre/1¾ pints fish stock
  • 8 mussels, cleaned and debearded
  • 8 clams, cleaned
  • 6 oysters, shucked and washed, keeping juice to season later
  • 1 lemon, halved
  • handful flat leaf parsley, roughly chopped

Method

  1. Place a cast iron pan on a medium heat. Once hot add the rapeseed oil, onions and garlic and fry for 5 minutes or until soft. Add the rice and stir well, season with the old bay seasoning and bay leaves, stir again and cover with hot fish stock. Simmer for 10–15 minutes or until rice is tender, stirring occasionally.

  2. Meanwhile, heat a griddle pan on high heat place the cut sides of the lemon in the hot dry pan until scorched and caramalised.

  3. To finish the rice, add the mussels (discard any that do not close when tapped on a hard surface first), clams, shucked oysters, and oyster juice, cover with a lid, and allow to simmer for another 3–5 minutes, until the clam and mussels open (discard any that remain closed). Stir well and add half the parsley.

  4. Spoon into bowls and sprinkle over the remaining parsley and garnish with the scorched lemon.

scroll to top