A lunch recipe found on brit.co
The smell of this seafood stew as it simmers on the stove will bring back every outing you’ve ever had to the sea. Tear into the rustic bread, dip a piece in the creamy white wine sauce and let the juice dribble down your chin.
Makes 2 large plates
1 kg [2,2 lb] Mussels
200 g [0.45 lb] Smoked Shrimps
About 1 cup [2,5 dl] Dry white White
About 1 cup [2,5 dl] Fish Stock
A few threads of Saffron
1 teaspoon Dijon mustard
Thyme or Dill
3 cloves Garlic
Handful of Red & Yellow cherry tomatoes
De-beard the mussels and remove the dead ones. Any easy way to check if they are alive, is by tapping them and if they do not close, they are dead, thus throw away. Once cleaned, begin making the stew.
In a heated large sauce pan, add a dollop of butter and the shallots and garlic. Stir around for a couple of minutes till they become translucent. Stir in the thyme, saffron, dijon and cherry tomatoes. Add the dry white wine and fish stock and let it boil for a minute or so. Add in the muscles and smoked prawns and close the lid of the pan and let them steam for about 3-5 minutes. Stir the seafood around once in a while so the flavours mix and the mussels begin to open.
Serve with grilled rustic bread, slices of lemon and lots of fresh dill.