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Shellfish Yiouvesti

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Even an acclaimed Greek chef such as New York’s Michael Psilakis agrees that the best Greek food has always been made at home, by hand. Pick up the secrets of both ancient and modern Greek cooking in this one-off, hands-on session, as Michael deconstructs our favourite Greek dishes with riffs on hanging yoghurt, candying fruit and slow-braising octopus along the way.

Serves 4 to 6

Ingredients

3 tbsp extra-virgin olive oil
1 spanish or sweet onion, roughly chopped
1 bulb fennel, quartered, cored, and roughly chopped
6 whole spring onions, sliced
5 cloves garlic, smashed
4 stalks celery, roughly chopped
Kosher salt and cracked black pepper
Large pinch of saffron threads
20 littleneck clams
20 mussels, beards pulled away
2 cups dry white wine
2 tbsp ouzo
12 razor clams
1 cup orzo, cooked and drained
12 large prawns, peeled
Small handful small, picked sprigs of parsley, chopped
Small handful small, picked sprigs of dill, chopped
15 leaves mint, chopped
4 tbsp unsalted butter
4 small lemons, halved

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Method

Shellfish yiouvesti

In a large, deep skillet, warm the olive oil over medium-low heat. Add the onion, fennel, spring onions, garlic, and celery. Cook until nicely softened but not browned, stirring. Season generously with salt and pepper and stir in the saffron.
Add the clams and cook for a couple of minutes. Add the mussels next, and let them warm for about a minute, then add the white wine and ouzo; bring quickly to a simmer. Add the razor clams and over the pan.
Keep an eye on the shellfish; when they are all at least a little bit open, add the orzo.
Finally, add the prawns and the herbs and cook until the shrimp are bright pink. Discard any shellfish that remain tightly closed. Swirl in the butter until it’s all melted, and remove from the heat. Squeeze all the lemon halves over the top.

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