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Prawns and shellfish recipes

Asian recipes

Easy to wok veggies with seared Asian prawn skewers

20 minutes

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

Mussels with tomato vinaigrette

By Mariana Esterhuizen

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

2 large fresh tomatoes, roughly chopped
1 garlic clove, finely chopped
¼ t honey
½ t salt
¼ t freshly ground white pepper
85 ml good-quality olive oil
2 t fresh tarragon chopped, plus 2 sprigs
1 kg fresh mussels in the shell
85 ml white wine
85 ml water
Cos lettuce, for serving
Bread, for serving

Method

1. Place the tomatoes in a blender and process until smooth.

2. Place a sieve on top of a jug and pour the tomato purée through the sieve.

3. Whisk the garlic, honey, salt and pepper into the tomato purée. Slowly add the olive oil and whisk vigorously until the olive oil is incorporated into the tomato mixture. Stir in the chopped tarragon.

4. Scrub the mussels and cut off any beards on the shells. Pour the white wine and water into a large saucepan with a lid.

5. Add the tarragon sprigs and the mussels and place the saucepan over a high heat and cover. Bring to the boil and check the mussels after 3 minutes. Once most of the mussel shells are open, remove from the heat.

6. Discard any mussels that have not opened, or those with broken shells, then pile the opened mussels on a serving platter.

7. Serve with lettuce, bread and tomato vinaigrette on the side.

Discover more seafood recipes here.

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Easy to wok veggies with seared Asian prawn skewers

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

Mussels with tomato vinaigrette

Ingredients

Method