Art Napoleon and Dan Hayes, co-hosts of the 13-part documentary food series Moosemeat & Marmalade, share their recipe for shellfish “pitcook” on a stove.
INGREDIENTS
Shellfish “Pitcook” on a stove
- Ingredients
1 lb mixed bi valves / molluscs per person (selection may include mussels, clams, oysters, gooseneck barnacles, & urchin) - Freshly gathered seaweed and kelp – enough to fill a large pot (top and bottom)
Directions
Fill 2″ of water in pot on highest heat
Place half the seaweed in bottom of pot
Add the cleaned shellfish
Cover with remaining seaweed
Put the lid on
Heat until completed cooked (Shellfish will have opened)
The email you need for the day's
top news stories from Canada and around the world.
Serve family style in the middle of the table with bread (bannock).
Bannock
[bannock recipe is low gluten & extra fibre so it’s quite healthy:]
[bannock recipe is low gluten & extra fibre so it’s quite healthy:]
- 1 cup sorghum flour
- 1 cup whole wheat flour
- 1/2 cup ground flax
- 1/2 cup tapioca flour
- 2 T. baking powder
- pinch of salt
- 1/4 cup oil
- 1 egg
- water to moisten
Directions
Mix up dry add wet, mix, knead and fry in canola oil on both sides over medium heat until golden brown.
More Global BC recipes are available here
More on BC
Comments