Yotam Ottolenghi’s shellfish recipes

British shellfish is up there with the best in the world, so make the most of our indigenous mussels, crab, clams and prawns, and get using them in the kitchenEarlier this year, I went on a beach holiday with my family near Aldeburgh, in Suffolk. Well, I say “beach holiday”, but this was back in February, when it bitterly cold and often overcast outside, and food was our only remedy against the chill. Even so, we ended up having a ball, thanks in no small part to several trips to the