50 mins
Beginner
This fresh and vibrant Muhammara dip with roasted red peppers, walnuts and pine nuts is inspired by Middle Eastern flavours.
min
min
1) Insert an oyster shucker or petty knife into the opening of the clams.
2) Cut as close to the shell as possible and pull back to open the shell fully. Cut on the other side of the shell and remove the clam completely.
3) Remove the abductors and reserve the rest of the clam for other applications outside of this preparation.
4) Rinse the abductors under cold running water and pat dry on paper towels.
5) Place on a walnut plank and roast in an oven set at 400°F (204°C) for 30 seconds.
6) Toast the walnuts in an oven set at 325°F (163°C) for 6 minutes.
7) Cool and shave over the abductors with a mandolin and finish with a small pile of caviar on each abductor.
1) Insert an oyster shucker or petty knife into the opening of the clams.
2) Cut as close to the shell as possible and pull back to open the shell fully. Cut on the other side of the shell and remove the clam completely.
3) Remove the abductors and reserve the rest of the clam for other applications outside of this preparation.
4) Rinse the abductors under cold running water and pat dry on paper towels.
5) Place on a walnut plank and roast in an oven set at 400°F (204°C) for 30 seconds.
6) Toast the walnuts in an oven set at 325°F (163°C) for 6 minutes.
7) Cool and shave over the abductors with a mandolin and finish with a small pile of caviar on each abductor.
50 mins
5 mins
