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.


  • 12 large green prawns, peeled, deveined with tails left on

  • 8 large fresh scallops, cleaned and roe removed

  • 125 g butter, cut into cubes

  • 1 kg mussels, scrubbed and de-bearded

  • 1 cup white wine

  • 1/3 cup extra virgin olive oil

  • 1 red onion, finely diced

  • 6 garlic cloves, sliced finely

  • 1 small leek, finely diced

  • 1 small fennel bulb, finely chopped

  • 5 cups chicken stock

  • 4 vine ripened tomatoes, roughly chopped

  • 2 bay leaves

  • 1 small handful of parsley and thyme stalks

  • 1/2 teaspoon saffron thread, placed in 1/2 cup hot water to infuse

  • sea salt and white pepper to taste

  • 2 tablespoons chives, chopped


  • 1.

    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.

  • 2.

    Remove the mussel meat from the shells, let cool and discard the shells.

  • 3.

    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.

  • 4.

    Add the mussel juice, tomato, herbs, saffron in water and chicken stock.

  • 5.

    Bring to a simmer and skim off any impure substances.

  • 6.

    Strain throug a sieve and push as much of the vegetables through the seive as possible.

  • 7.

    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.

  • 8.

    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 information

Nutritional analysis per serving (14 servings)

  • Energy 250kj
  • Fat Total 15g
  • Saturated Fat 5g
  • Protein 15g
  • Carbohydrate 11g
  • Sugar 3g
  • Sodium 640mg

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.

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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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