Mussel, Prawn & Tomato Pot

One of my favourite dishes that without fail everyone devours within minutes is my mussel and prawn tomato pot.  Although the prep time takes awhile due to washing and cleaning the fresh mussels, it’s super duper worth being patience because the flavours are just insane in your mouth.  It’s the perfect dish for summer – imagine yourself sitting on the deck on your back yard devouring a bowl of seafood goodness.  I’ve been meaning to post this recipe for ages now but just never got around to it so hopefully you guys will be able to enjoy it!

 

This recipe should serve 4 hungry bellies!…  or one really hungry seafood lover that does not want to share!

 

Ingredients

  • 6 cloves of garlic minced
  • 1 large white onion diced
  • 1kg fresh mussels
  • 1kg fresh king prawns
  • 1 bunch coriander roughly chopped (I love coriander so the more the merrier)
  • 3-4 fresh tomatoes roughly diced
  • 400gram can of diced tomatoes
  • 1 1/2 cup red wine
  • 2 cubes chicken stock
  • 1 tablespoon paprika
  • 1 tablespoon sugar
  • 2 tablespoons olive oil
  • salt & pepper to taste

 

  1. Wash and scrub the mussels as clean as possible remembering to remove the tongue (the weird furry bit).  With the prawns, leave the head on but peel the rest of the body including removing the tail (the juices from the head will help flavour the stock).  Don’t forget to remove the poo sack!
  2. In a large pot, heat up the olive oil and then throw in the garlic and onion.  Stir until onion is slightly soft and transparent, then mix in the freshly diced tomatoes.  Stir until the tomatoes are super soft.
  3. Pour in the tinned tomatoes along with the sugar, chicken stock, paprika and 3/4 of the coriander.  Mix well and then pour in the red wine.
  4. Leave to simmer on a low heat for about 5 minutes then throw in the mussels with the lid on for about 5 minutes, then add the prawns again leaving the lid on.  Leave on a low heat for 7-10 minutes occasionally stirring the pot so the mussels are evenly coated.  If you find that you would like more stock, just add a cup of water.  Once all the mussel shells are open, the heavily goodness is ready to serve.  Do check that the taste is to your liking and adjust with salt, pepper or a bit more sugar if needed.
  5. Serve in a bowl and garnish with the remainder of the coriander on top and garlic bread to dip or my favourite is a fresh white Cob or Vienna.

 

For those who enjoy spice, you can also garnish with some chopped thai chillies – and of course this recipe can also be adjusted to suit your own tastebuds.  Throw in some fresh calamaris, clams or whatever seafood you enjoy!  If you want to break up the seafood a little, chop up some Spanish chorizos and add that to the mix for that extra sexy flavour (just cook the chorizo after you throw the onions in to get all the good juices out!).

 

 

 

 

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