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.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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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