Shellfish
Shellfish cooked in sherry
Serves 4-6
2½ litres fresh live shellfish -- clams, mussels etc
2 tbs olive oil
garlic cloves, peeled and sliced
4 tbs chopped parsley
1 generous wineglass dry sherry or white wine
First
Rinse shellfish, check them and discard those which are broken or gape open.
Second
Put the oil to heat in widest frying pan. When oil is lightly hazed with blue
smoke, toss in the garlic and fry for a moment. Add the parsley, quickly followed
by the shellfish. Pour in wine or sherry. Turn up the heat.
Third
Cover with a lid, shaking the pan to redistribute the shells so that all have
a chance to cook. If there is no lid, keep moving the shells with a metal
drainer. It will take 3-4 mins for all the shells to open. Do not cook them
any longer but serve immediately. They should not be reheated, and are delicious
even when cold.