Tag: Seafood

Mussels, linguine and samphire (Cozze, linguine e salicornia)

Mussels, linguine and samphire (Cozze, linguine e salicornia)

Seafood and pasta are just made for each other, but having developed allergies to shrimp, prawn and crab in 2020, I am having to revisit what I can eat and therefore some of our standby recipes too.  Getting that ‘seafood’ taste is relatively easy if you utilise the shells and heads of prawns etc but sadly I can no longer do that.  This recipe however lacks nothing on the taste format at all and must be one of the simplest seafood past recipes I know.

The original recipe comes for Jamie Oliver’s  “Jamie’s Italy” which has many delightful recipes (1).  We have adapted it slightly in terms of supporting ingredients and quantities. Linguine seems to work beautifully with seafood and we have made this successfully with both fresh and dried pasta.  The cooking is so simple that ingredients should all be prepared in advanced and be ready to ‘pop in the pan’.  The dish cooks equally well in the Big Green Egg or on a domestic hob. The pasta can be cooked on the BGE but I would almost always cook this on a hob when available.

After setting up the Big Green Egg for direct cooking, we put a pan of salted water on the hob to boil so it would be ready for the pasta.  On the Egg we used our handless Tefal Ingenio Sautée pan and added a drizzle of extra virgin olive oil. The garlic, chilli and anchovy was added and cooked for a couple of minutes until the anchovies softened into the oil making the base for the sauce.  It is important to make sure the garlic doesn’t take on any colour. At this point the halved tomatoes were added.  The juice of the tomatoes combines with the anchovy and oil to make a lovely simple sauce.  This can now be taken off the heat.

Whilst the dish works well with fresh or dried linguine, using dried gives a little more time flexibility.  Cook the pasta for 1-2 mins less than the suggested cooking time so it’s  al dente.  When we were 3 mins from this point we popped the sautée pan back onto the BGE and then add a good handful of washed and debearded mussels to the tomato sauce. The pan was tossed, then the lid placed on top and cooked until all the mussels opened. (As usual with mussels, if any remain closed after cooking, throw them away). On the BGE you can get away without putting the lid on the pan.  In addition to the chopped parsley in the original recipe, we also added a handful of samphire which works really well. Shut down the BGE

The linguine and just a little pasta water was added to the mussels and sauce and it was popped  back on the heat.  It was stirred and tossed together so the pasta could taker all the sauce flavours, which brings everything together beautifully. The top was closed on the BGE for a final minute or so to finish the cooking of the pasta perfectly. This allows the pasta to suck up all the lovely tomato and mussel juices. We had previously made some tarragon crouton so finished off the dish with these and a good glug of olive oil.   This is a dish to serve immediately.

Crouton footnote

Making the crouton is so simple. Cube some stale bread (remove the crusts first) add to a clean sauté or frying pan with some olive oil and salt.  Fry gently until starting to crisp and then add some chopped tarragon and stir all together for a minute or two. Take off the heat and use when ready.


(1) Jamie Oliver: Jamie’s Italy ISBN-10 ‏ : ‎ 0718147707

Mussels, linguine and samphire

April 15, 2024
: 2
: 10 min
: 15 min
: 25 min
: Easy

A great combination of mussels and linguine in a simple anchovy, garlic and tomato sauce


  • extra virgin olive oil
  • 2 large cloves of garlic, sliced
  • 1-2 pinches of crumbled dried chilli
  • 2 anchovy fillet
  • 12 ripe cherry tomatoes, halved
  • 250 g fresh linguine or 200g dried
  • 400g mussels, washed and debearded
  • a small bunch of fresh parsley, chopped
  • small handful of samphire
  • sea salt
  • freshly ground black pepper
  • Step 1 Pre boil the salted water for the pasta and set up the Big Green Egg for direct cooking.
  • Step 2 Add a generous drizzle of extra virgin olive oil to a fry/sautée pan. Add the garlic, chilli and anchovy and cook for a couple of minutes until the anchovies softened into the oil. Make sure the garlic doesn’t take on any colour. Add the halved tomatoes, cook through for 2 mins and remove from the heat, then take off the heat.
  • Step 3 Cook the pasta for 1-2 mins less than the suggested cooking time so it is al dente.  Three mins before this point put the sautée pan back onto the BGE and add a good handful of washed and debearded mussels to the tomato sauce. Toss then place the lid on top and cook until all the mussels are open. Add the chopped parsley and samphire and shut down the BGE
  • Step 4 Add the linguine to the mussels and sauce on the heat and stir and toss it altogether. Leave on the heat for a final minute or so to finish the cooking of the pasta perfectly.
  • Step 5 Serve with a good glug of olive oil, and if using them, the tarragon crouton
Smoked sea trout and seafood pâté

Smoked sea trout and seafood pâté

This recipe is based on an idea for a seafood pâté that we first saw on Jamie Oliver Christmas Cooking programme in 2019. It is a very simple recipe. It can be made from ingredients normally easily available in your local supermarket but we had been raiding the fridge and store cupboard (#RaidtheFridge not the supermarket) which meant that with a little bit of fiddling of ingredients we could get close to the original recipe.   Our twist to that approach is that this was made with cold smoked sea trout which we had cold smoked in the Big Green Egg and large frozen prawns (large shrimps for our American friends) which were first grilled on the Big Green Egg.  The sea trout was cured and smoked in exactly the same way as for cold smoked salmon (see here).

The prawns were defrosted and put on a bamboo skewer for ease of handling.  They were cooked over a direct flame until they just became pink and were slightly singed on their edges then put to oneside to cool.

From this point making the pâté really just becomes a matter of assembly.  All this could be done in a food processor but we wanted a coarse chunky pâté and so all the components were hand chopped with a chef’s knife. The smoked trout was first sliced then added to the shelled prawns and they were both roughly chopped.  The white crab meat was then added together with the zest of half a lemon. (The dish would be fine without the crab – just slightly different.) This was all put in a glass bowl together with the cream cheese, the juice of a lemon and a little black pepper and cayenne pepper.  There was no need to add salt.  This was mixed thoroughly and then spooned into a pâté dish and decorated with some crab claw meat – and the only green that we had to hand – a small basil rosette.

As a variation add 2 tablespoons of cod egg ‘caviar’ to the mix if you have some in the cupboard and you are wondering what to do with it!

NB when initially tasting the pâté it seems slightly dominated by the lemon, but his softens over a few hours when left in the fridge.  VacPacked in the fridge this should keep for 3 days.

…………………………. it is very easy, give it a go!

Smoked Sea Trout and seafood pâté

April 20, 2020
: 12
: 20 min
: 20 min
: 40 min
: Easy

A course seafood pâté of home smoked sea trout, prawns and crab


  • 150g of large frozen or fresh prawns
  • 150g of home smoked sea trout or salmon
  • 150g white crab meat
  • 250g cream cheese
  • Zest of half a lemon
  • Juice of 1 lemon
  • Pinch of black pepper
  • A little cayenne pepper
  • Step 1 Grill 150 g prawns on the BGE in direct mode – allow to cool.
  • Step 2 Take around 150 g of home smoked salmon or sea trout and slice.
  • Step 3 Roughly chop the sea trout and the prawns, then add the white crab meat and mix with the zest of half a lemon.
  • Step 4 Place in a bowl and add the cream cheese, lemon juice and pepper and mix thoroughly
  • Step 5 Spoon into pâté dishes, decorate and place in the fridge for at least 3 hours or overnight
  • Step 6 Serve with toasted sourdough
Simple Seafood Stir fry – with video

Simple Seafood Stir fry – with video

This is the first video we have included in our blogs but it seemed the easiest way to show the BGE Wok in action!  We have had the BGE Expander system for some time and have warmed to its versatility.  It certainly brings some further flexibility to cooking opportunities in our large BGE.  One of the possibilities is to (more…)

Grilled Octopus – a Tuscan treat!

Grilled Octopus – a Tuscan treat!

I know it shouldn’t, but it always comes as a bit of a surprise to see the wealth of available seafood when travelling around mainland Europe.  I suppose a lot of this surprise is because there is so much seafood caught in the UK and then shipped to mainland Europe meaning that we see so little in the UK!  The Octopus is, however, a species more commonly found in warmer waters, and whilst the number found round costal Britain is probably rising due to global warming and the effect on sea temperatures – the octopus is (more…)

Update on Octopus

Update on Octopus

Having said that we had only come across grilled octopus once in Tuscany, the very next time we went out to eat – there it was on the menu. (more…)

Grilled Octopus – Polpo alla griglia

Grilled Octopus – Polpo alla griglia

Grilled Octopus is not something commonly found in the restaurants of Northumberland!  As yet I have only come across it on one occasion in restaurants in Tuscany but perhaps we need to get out more!!  Anyway, octopus has the reputation of being tough and chewy unless it is treated correctly.

Tradition has it that Greek fishermen “thrash” the octopus over the rocks 40 times before cooking it to tenderise it – I have certainly seen them doing that, though I didn’t count the number of times.  I have also read of a women in the United States who “double bagged” an octopus and put it in the tumble dryer to tenderise it – but the less said of that the better!  The most usual way however appears to be to simmer in a pan for an hour – and then get down to the grilling!!

Being on holiday we took the easy route as soon as we found a ready “simmered” Octopus in the supermarket (not something you regularly “fall across” in the Co-op, or Waitrose for that matter, in the UK!!)   So no simmering for us – merely open the pack and prepare for the grill!!











Update link 2017

Update link 2018








Grilled Octopus

August 20, 2017
: 2
: 10 min
: 10 min
: 20 min
: Easy

Grilled octopus


  • Fresh or precooked prepared octopus
  • Olive oil
  • Salt
  • Lemon
  • Step 1 If using freshly prepared octopus this will need to be precooked by simmering in salted water for about 1 hour and allowed to cool. This recipe used precooked octopus
  • Step 2 Divide the cooled octopus into individual tentacles and slices the head into bitesized pieces
  • Step 3 Drizzle with love oil and salt
  • Step 4 Put onto a hot grill (dome temp around 180-200C) for around 10 minutes until they started to char a little.  
  • Step 5 Remove and allow to rest for 5 mins
  • Step 6 Serve simply with lemon, more salt and a little more olive oil on a green salad