Taste of Home: Grilled shellfish and wild garlic butter

Adam Wood 13 July 2022

TV chef Adam Wood introduces his Welsh take on the French classic Moules Mariniere, a simple but mouthwatering homage to foraging and fishing

Coming from South Wales, I was lucky to grow up in the countryside and near the coast.

This dish, which is currently on our menu at Garden House, can use any shellfish you can get your hands on from your local fishmonger—such as cockles, mussels or clams, or a mixture of them all.

The butter sauce is made with wild garlic, which is currently in season and you can find easily through foraging in your local area—so it’s a real homage to both land and sea.

My favourite dishes are the ones that are simple, but delicious; you want to spend as little time cooking and as much time eating good food with your favourite people.

This is my Welsh take on the French classic Moules Mariniere. Set a table outside, light the barbecue and make sure you have a loaf of sourdough to mop up any leftover butter sauce.

A bowl of grilled mussells and garlic butterThis bowl of assorted shellfish is served with wild garlic, perfect for mopping up with a loaf of sourdough bread 

Ingredients: 

  • 100g mussels
  • 100g clams
  • 100g cockles
  • 50g wild garlic leaf, finely sliced, including the stems
  • 50g unsalted butter
  • Juice of 1 lemon

Method:

  1. Light a barbecue.
  2. Clean and debeard the shellfish under cold running water—clams and cockles tend to contain a fair bit of grit so the longer the better.
  3. Once the barbecue is ready, place all the shellfish above the coals and leave for a few moments until they begin to open (if barbecuing isn’t an option, place the shellfish under the grill on a baking tray until open).
  4. Add the butter to a large saucepan and begin to melt.
  5. Once the shellfish are beginning to open, transfer to the pan and cover with a lid.
  6. Turn the heat up and gently shake the pan to encourage them to all open.
  7. Once open, add the 3/4 of the sliced wild garlic and lemon juice.
  8. Transfer to a serving bowl and finish with the rest of the wild garlic.

Adam Wood is Executive Chef at Garden House all-day restaurant set within the Graduate Cambridge hotel. Adam focuses on locally-sourced, seasonal produce, with a menu of contemporary yet familiar takes on British classics, plus traditional Sunday roasts and Afternoon Tea.

Read more: 10 Wonderful seafood recipes

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