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    Prawns with Mussels

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    Prawns with Mussels

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4 as a starter


    • 16 large mussels
    • 8 whole tiger prawns in their shells
    • 1 tbsp olive oil
    • 1 medium onion, finely chopped
    • 1 garlic clove, chopped
    • 50ml brandy
    • 100ml white wine
    • 4 tomatoes, peeled, deseeded and finely chopped
    • Small bunch parsley, leaves finely chopped
    • ½ tsp finely chopped fresh thyme
    • ½ tsp finely chopped fresh rosemary


    1. Scrub the mussels, pull out any beards and rinse in clean water. Discard any that do not close when tapped sharply. Shell the prawns then make a small slit down the length of their backs and pull out the black digestive threads.
    2. Heat the olive oil in a small frying pan over a medium heat. Add the onion and garlic and sauté for 10 minutes, or until soft. Add the mussels and prawns to the pan. As soon as the mussels start to open, flambé, by adding the brandy and igniting it with a match. When the flames have died down, add the white wine, the tomatoes and the chopped parsley. Sprinkle with thyme and rosemary and cook until the prawns are pink and cooked through - about five minutes. Discard any mussels that have not opened. Remove the mussels top shells, then serve with the prawns, with the sauce drizzled over. Served with bread, these make a great starter, and are delicious as a main course with a simple risotto.

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