For a fabulous full flavoured dinner dish, cook up a fancy, rich seafood casserole with fragrant basil butter.
Sweat the garlic, shallots and potatoes in the unsalted butter for 2-3 minutes. Add the white wine and bring to the boil. Add the monkfish, prawns, mussels and cockles. Cover and simmer gently for six minutes. While the seafood is cooking whizz the basil and butter together in a small blender.
After six minutes, remove the seafood from the heat, check that all of the shellfish have opened and add the basil butter in little knobs over the top. Shake the pan so that the butter coats everything and leave to sit for two minutes. Serve straight from the pan with a loving spark in your eye.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Trending This Week