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Prawns and shellfish recipes

Cheese recipes

Mac and cheese with tomato and prawns

45 minutes

Prawns and

Mussels in creamy fennel sauce

35 minutes

Chilli recipes

Bill’s prawn, fennel and watermelon salad with chilli dressing

1 1⁄2 minutes

Italian recipes

Mussels in roasted tomato and fennel sauce on pasta

40 minutes

Pasta recipes

Toasted linguine with tomato, chorizo and mussels

20 minutes

Prawns and

Fire-and-ice oysters

15 minutes

Chilli recipes

Mussels and chorizo in chilli-tomato sauce

15 minutes

Prawns and

Steamed mussels and prawns with coconut broth

15 minutes

Prawns and

Baby marrow linguine with creamy mussels

15 minutes

Chilli recipes

Coconut, chilli and ginger mussels

10 minutes

Prawns and

Mussels with tomato vinaigrette

5 minutes

Prawns and

Orecchiette with West Coast mussels in a lemon-garlic cream sauce

25 minutes

Orecchiette with West Coast mussels in a lemon-garlic cream sauce

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 40 minutes

Cooking Time 25 minutes

Ingredients

240 g cake flour
2 free-range eggs
1 t salt
1 T extra virgin olive oil, plus extra for coating

For the sauce:

500 ml water
1 kg fresh West Coast mussels
1 bay leaf
2 T olive oil
1 T butter
2 garlic cloves, chopped
1/2 t lemon zest
1 lemon, juiced
250 ml cream
4 T parsley, chopped
Sea salt and freshly ground black pepper, to taste

Method

1. Bring a large saucepan of salted water to the boil. Place the flour on a clean surface and make a well in the centre. Break the eggs into the well, add the salt and extra virgin olive oil and mix with a fork, working from the inside of the well out.

2. When all the ingredients are mixed, knead to form a dough. Knead for 10 minutes, cover with clingwrap and chill for 30 minutes.

3. Divide the dough into 4 equal pieces and roll into 4 cylinders about 2 cm thick, then slice into 1 cm pieces.

4. Using your thumb, press down on each piece of pasta to create an indent and to flatten it out. Allow the pasta to dry for 10 minutes, then turn over and press down again with your thumb to create a shape that resembles an ear.

5. Cook the pasta in the boiling water until al dente, about 2 minutes after they rise to the surface of the water. Remove using a slotted spoon and lightly coat with olive oil to prevent them from sticking together.

6. To make the sauce, heat the water in a large saucepan over a medium heat. Clean the mussels, removing the beards and any dirt that may be on the shells. Place the mussels in the simmering water with the bay leaf and cover.

7. Cook for 5 minutes, or until the mussels have opened. Cool slightly, then remove the mussel meat from the shells and set aside.

8. Heat the olive oil and butter in a pan over a medium heat. Sauté the garlic, then add the lemon zest, lemon juice and cream. Add the mussels and parsley and simmer for 2 minutes. Add the pasta and season to taste before serving.

Cook’s note: Orecchiette is a pasta that originates in southern Italy. It gets its name from its shape, which is reminiscent of a small ear, and is perfect for holding thick sauces.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Mac and cheese with tomato and prawns

Mussels in creamy fennel sauce

Bill’s prawn, fennel and watermelon salad with chilli dressing

Mussels in roasted tomato and fennel sauce on pasta

Toasted linguine with tomato, chorizo and mussels

Fire-and-ice oysters

Mussels and chorizo in chilli-tomato sauce

Steamed mussels and prawns with coconut broth

Baby marrow linguine with creamy mussels

Coconut, chilli and ginger mussels

Mussels with tomato vinaigrette

Orecchiette with West Coast mussels in a lemon-garlic cream sauce

Orecchiette with West Coast mussels in a lemon-garlic cream sauce

Ingredients

Method