Mussels in tomato white wine sauce
1kg mussels (de-bearded and cleaned)
1 Clove of garlic
3-4 spring onions
1/2 cup dry white wine
1/2 cup chicken stock
1 tin diced tomatoes
1 tbs tomato paste
2 tbs chopped continental parsley
Crusty bread to serve
1. Heat the oil in a large saucepan over medium heat. Saute the garlic and onion.
Pour in the wine and simmer the alcohol off for about 1 minute. Add the stock, tomatoes and tomato paste. Bring it to the boil.
2. Add the mussels to the tomato mixture. Cover with a lid, reduce heat to a simmer and allow the mussels to cook for 3-5 minutes, but don't go far. Remove the mussels as they open. Discard any that don't open.
3. Arrange the mussels in a large serving dish. Ladle over the tomato mixture*, sprinkle the parsley over the top. Serve with crusty bread.
*If the tomato mixture seems too soupy: return pan to stove and simmer over a med-low heat until reduced slightly.
Sweet Chilli and Garlic Prawns:
1kg medium sized raw prawns (shelled and de-veined)
4 large garlic cloves
80g olive oil
2 tbs sweet chilli sauce
1 tbs chopped parsley
1. Heat oil and butter in a fry pan over medium heat. Add the garlic and sauté lightly.
2. Add the prawns, cook for 2-3 minutes or until they turn pinky orange in colour. Try to avoid over cooking as the prawns will go rubbery. Stir through the sweet chilli sauce and parsley.
Spoon prawns into a serving dish.