- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 30 minutes
- Effort: medium
- 8 tbsp extra virgin olive oil
- 1 onions, finely chopped
- 4 large cloves garlic, finely chopped
- 600 g tomatoes, cored and roughly chopped
- 30 g dried breadcrumbs
- 12 courgette flowers, opened
For the shellfish salsa:
- 24 mussels
- 24 clams
- 100 ml white wine
- 80 ml extra virgin olive oil, plus extra for oiling the tray
- 1 limes, juice
- 1 courgettes, small, pared green skin only
- 2 plum tomatoes
- 2 tbsp coriander, leaves, chopped
- tsp cayenne pepper
1. Heat 2 tablespoons of olive oil in a heavy-based frying pan. Add in the onion and garlic and fry gently for 5 minutes until soft but not coloured.
2. Add the chopped tomatoes to the softened onions and garlic and cook over a high heat until almost all the liquid has gone.
3. Add in the breadcrumbs and 2 tablespoons of olive oil, mixing well. Season well with salt and cayenne pepper, then leave to cool.
4. To make the shellfish salsa, wash and clean the mussels and clams. Place them in a pan with the white wine.
5. Cover and cook the shellfish over the highest possible heat for about 4 minutes until they open, discarding any that don't open. Reserve the cooking liquor.
6. Remove the mussels and clams from their shells, discarding the shells. Place the mussels and clams in a bowl.
7. Reduce the reserved cooking liquor by half and strain through a fine sieve over the mussels and clams.
8. Stir in the remaining olive oil and lime juice. Add in the diced courgette, diced tomato and chopped coriander. Season with salt and cayenne pepper, bearing in mind the saltiness of the shellfish liquor. Preheat the oven to 190ºC/gas 5. 9. Stuff the courgette flowers with the tomato mixture (without worrying if they tear); turn the courgette flowers upside down on an oiled baking tray.
10. Bake the stuffed courgette flowers for 5 minutes. Serve warm from the oven with the shellfish salsa.
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