Fruits of the Sea

Ingredients:

400g Washed South Australian Clams (Cockles)
400g Washed and Bearded Local Mussels
8 Large King Prawns Shelled with head and tail left on
200g North West Squid Cleaned an Cut In 2cm Rings (Heads as well)
2 cloves or garlic sliced
1 small Red Chilli sliced
100ml Fresh water
200ml Njoi olive oil
Cracked Pepper

Method:

Heat large frying pan up with ¼ of the olive oil.

Add clams and cook for 3 mins, then add garlic and chilli.

Cook till garlic just starts to colour, and then add the rest of the seafood.

Add water and the rest of the olive oil.

Crack plenty of pepper into the seafood and put lid on.

Once it boils cook for a further 4 mins or till shells are open.

Finish with chopped parsley make sure oil and water has reduced down a little.

Serve in large bowls with fresh lemon and crusty bread.

The secret to this dish is not to add any wine and let the flavour of the mussels and clams take over the dish.

Hence why I call it fruits of the sea.