Summary

Ingredients

• 2 lemon (s), untreated
• 4 stalks rosemary
• 0.5 ½ bunch thyme
• 0.5 ½ bunch oregano
• 2 sprigs lavender
• 0.5 ½ bunch parsley, smooth
• 1 clove garlic
• Salt and pepper, black
• 8 tablespoon olive oil, approx.
• 600 g seafood (mussels with and without shell, clams with shell, prawns with shell, arrow squids), T.
• 1 stalk sage

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Instructions

1. Gently thaw the seafood, rinse and dry on kitchen paper. Briefly toss with a little olive oil in a pan (or better: on the teppanyaki). Put in a preheated dish and season.
2. To do this, prepare a mixture of herbs: peel off the thyme, peel off the rosemary and lavender needles, pluck oregano leaves, pluck sage leaves. Cut the garlic into tiny cubes, peel the lemon peel thinly (preferably with the zester). Wash and dry the parsley and pluck the leaves. Weigh everything with a sharp knife and mix.
3. Gradually add this herbal mixture to the seafood that is still warm (stop if it`s too much)! (The herb mixture also goes well with other lightly seared Italian antipasti) and season with salt and pepper (mill or ground).
4. Round off with a little olive oil and let it steep. Tastes lukewarm and cold.