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This is a flavoursome mussel and saffron stock topped with grilled prawns and scallops, mussel meat with garlic aioli and dressed with chives. Serves 4.
Place the mussels and wine in a large saucepan. Place the pan over a high heat and place the lid on top. When the mussels have started to open, strain the juice through through a fine sieve, reserving the liquid.
Remove the mussel meat from the shells, let cool and discard the shells.
Heat the olive oil in a frying pan. Add the onion, leek, fennel and garlic with salt and pepper. Cook until soft, on a medium heat.
Add the mussel juice, tomato, herbs, saffron in water and chicken stock.
Bring to a simmer and skim off any impure substances.
Strain throug a sieve and push as much of the vegetables through the seive as possible.
Season prawns and scallops, lightly and drizzle a small amount of oil into a frying pan. Make sure the pan is hot and sear prawns and scallops. Add the knobs of butter. Do not overcook. Scallops only need a minute each side.
Place mussell stock into wide but small bowls. Add 3 prawns and 2 scallop and 5 of the mussels meat. Top with 1 heaped teaspoon of garlic aioli and chopped chives.
Mussel and saffron stock can be made ahead of time and placed in the freezer until you need it.
Serve with fresh baked bread rolls
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