Ingredients:
1 tbsp or 10g olive oil
250g tiger prawns, peeled and deveined
2 medium or 100g shallots,chopped
5 cloves or 25g fresh garlic, finely chopped
1 tsp or 3g dried thyme
1 1/2 cup or 375ml of water
2 cubes chicken stock
400g fresh mussels, washed
3 medium or 200g tomatoes, peeled and diced
300g linguini pasta
2L or 8 cups boiling water
1 cup or 50g fresh basil leaves
1 cup or 50g arugula or rocket leaves
1 tsp or 2 g red chilli flakes
1 tbsp or 5ml lime juice
1 tsp or 2g lime zest
1 tbsp or 5g fresh parsley leaves, chopped (optional garnish)
Direction:
>Heat olive oil in a large saucepan, over high heat. Cook prawns until slightly pink but not fully cooked. Remove from pan and set aside.Add shallots, garlic, and thyme to the pan and cook for 2 minutes.
>Add water and chicken stock to the pan and cook for 5 minutes.
>Add fresh mussels and tomatoes to the pan, cover and simmer for 5 to 7 until mussels are opened and cooked.Discard any mussels that have not opened.
>Meanwhile cook pasta in boiling water until al dente, drain and add to pan.
>Add basil,arugula,chilli flakes, lime juice and lime zest and return the cooked prawn to the pan.Toss over medium heat for 5 minutes making sure pasta is fully coated with sauce.
>Transfer to a large serving dish and add chopped parsley as an optional garnish..
Cooking Tip: Use medium size prawns to match the mussels in size.This will make it easier to serve and makes for an even looking presentation.
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