Mussels and Prawns in a Coconut and White Wine Sauce

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:

1. In a large pot, gently sauté the olive oil, garlic, ginger, onion and chilli until the onion is translucent.
2. Pour in the coconut milk, wine and vegetable stock, add the coriander, stir together and bring to the boil.
3. Once boiling, carefully add the mussels and prawns to the sauce and stir through.
4. Season generously with salt and add some pepper to taste.
5. Continue to cook for approximately 2-3 minutes or until the prawns and mussels are just cooked. Be careful not to overcook.
6. Once ready to serve, place in bowls and scatter over the coriander leaves as garnish.
7. 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!