5 Comments to 'Oysters and Red Mullet and Clam Casserole'
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Oysters and Red Mullet and Clam Casserole
Posted By Ginger
We both felt like fish last night and decided on a fish casserole using red mullet and clams (as you can see from the handy blackboard Fred made last weekend).
We’ve done various similar things in the past so just did this from memory: sauteed some onions, celery and garlic for about 20 minutes before adding some sliced red pepper and paprika and cooking for another 10 minutes. Add some cherry tomatoes, new potatoes, parsley, sherry and fish stock and cook for a further 15 minutes. Add the red mullet and cook for another five minutes before adding the clams just before the end. Finish with some extra parsley.
The finished dish was really tasty, the paprika gave it a kick but it was otherwise a delicately flavoured and gentle dish.
We also picked up some oysters while we were at the fishmonger and ate those raw with a red onion vinaigrette.
Dec 15th, 2007
Wow - this looks soooo good!
I’m coming over!!!!!!!!! Oysters are my ultimate favourite
Only place close enough to us for fish is Sainsbury’s and they don’t have much of a selection. A true shame! Am so jealous, think I may need to make a trip over to Whistable in the New Year, so I can get hold of some oysters. *licks lips*
Ginger bought me an oyster shucker a while back and I’ve tried to use it a couple of times without much success. I was getting the knack this time, and once I got the first one open, the rest were a lot easier
We’re planning to visit Whitstable soon too… am looking forward to it!
They surely aren’t the easiest to pry open but are so worth the effort. You’ll be in heaven once you have Whistable Oysters, you’ll want to move there!
Whitstable oysters were what made me like oysters actually. I’d always just thought that they tasted like slimy sea water, but Ginger and I had some there a couple of years ago that changed my mind.