Seafood is so tasty and this mussel and prawns recipe takes it to the next level by combining the delicate taste of coconut with white wine. Easy to make and a surefire way to impress your guests. Serve this up with some fresh bread and enjoy!
Serves 2
Ingredients:
- 500g half shelled mussels
- 500g prawns, de-veined, with shells intact
- ½ cup chopped onion
- 2 tsp finely chopped garlic
- 2 tsp grated ginger
- 1 Tbsp coriander plus extra to garnish
- ½ – 1 tsp finely chopped green chilli (depending on how strong you’d like it)
- 400ml tinned light coconut milk
- ½ cup white wine
- ½ cup vegetable stock
- 2 Tbsp olive oil
- Salt and Pepper
Instructions:
- In a large pot, gently sauté the olive oil, garlic, ginger, onion and chilli until the onion is translucent.
- Pour in the coconut milk, wine and vegetable stock, add the coriander, stir together and bring to the boil.
- Once boiling, carefully add the mussels and prawns to the sauce and stir through.
- Season generously with salt and add some pepper to taste.
- Continue to cook for approximately 2-3 minutes or until the prawns and mussels are just cooked. Be careful not to overcook.
- Once ready to serve, place in bowls and scatter over the coriander leaves as garnish.
- Serve with a green salad and a French baguette to soak up the left over sauces.
I like to serve this mussel and prawns dish with a soup spoon so that it’s easy to slurp up the sauce!
