Ingredients

Ingredients For the mussels

• 1 tbsp butter

• 1 large shallot, sliced

• 1 celery stalk, sliced

• ½ leek, white part only, sliced

• ½ fennel bulb, sliced

• 2 cloves garlic, peeled, chopped

• 200ml/7fl oz white wine

• 100ml/3½fl oz water

• 500g/1¼lb live Holy Island mussels, cleaned, beards removed, rinsed under cold water (discard any mussels that don't close when tapped)

For the kippers

• 3 smoked Craster kippers

• 100ml/3½fl oz boiling water

For the sauce

• 20g/1oz unsalted butter

• 20g/1oz plain flour

• 200ml/7fl oz hot mussel stock (from above)

• 100ml/3½fl oz hot kipper cooking liquid (from above)

• 75ml/3fl oz double cream

• ½ tbsp wholegrain mustard

• 1 tbsp finely chopped fresh chives

• ½ lemon, juice only

• salt and freshly ground black pepper

For the potato mash

• 1kg/2lb 4oz Ratte 1872 potatoes, peeled

• 100g/3½oz cold unsalted butter, chopped into cubes

• 150ml/5fl oz double cream

• salt and freshly ground white pepper

For the shellfish

• 1 x 1kg/2lb live lobster

• 1 x 1.5kg/3lb live crab

• 3 banana shallots, sliced

• 3 celery stalks, chopped

• 1 leek, white part only, chopped

• 2 carrots, peeled, chopped

• ½ garlic bulb, split, peeled

• ½ tsp coriander seeds

• ½ tsp fennel seeds

• ½ tsp white peppercorns

• 3 star anise

• 1 bay leaf

• 1 sprig fresh thyme

• 1 sprig fresh tarragon

• 250ml/9fl oz white wine

• 30ml/1fl oz white wine vinegar

• 2.75 litres/5 pints water

• 1 lemon, juice only

For the garnish

• 400g/14oz baby spinach, washed

• 1 tbsp butter

• 1 bunch spring onions, trimmed and thinly sliced

• 1 free-range egg, lightly beaten

• 50g/2oz parmesan cheese, grated

• 50g/2oz breadcrumbs

Description

Recipe Uses 1 Tbsp Butter , 1 Large Shallot, Sliced, 1 Celery Stalk, Sliced, ½ Leek, White Part Only, Sliced, ½ Fennel Bulb, Sliced, 2 Cloves...

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