LEMONY SEAFOOD IN SAFFRON GARLIC SAUCE

INGREDIENTS

• 1kg mussels
• 500g uncooked king prawns
• 1/2 cup dry white wine
• 1/2 cup water
• 1 lemon tiny pinch of saffron powder
• 250g fettuccine pasta
• 20g butter
• 1 tablespoon olive oil
•  2 cloves garlic, crushed
• 2 green shallots, chopped
• 1/2 cup cream 2 egg yolks
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh oregano

LEMONY SEAFOOD IN SAFFRON GARLIC SAUCE METHOD: 

Scrub mussels, and remove beards. Shell and devein prawns, leaving tails intact. Combine mussels, wine, and water in the pan, cover, bring to a boil, and simmer for 1 minute. Strain mussels, and reserve liquid.

Thinly peel the rind from the lemon. Combine rind in a pan with reserved liquid and saffron, simmer, uncovered, until liquid is reduced by half. Strain, reserve liquid.

Boil the pasta until just tender, uncovered, in a large pot of boiling water; drain. Heat butter and oil in a pan, add garlic and shallots, and cook, stirring, for 1 minute.

Stir in reserved liquid and combined cream and egg yolks, stir, without boiling, until slightly thickened. Stir in seafood, juice, and oregano, and simmer, covered, for about 2 minutes or until prawns are tender. Serve sauce over pasta.

Serves 4.

Note: Sauce can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Pasta suitable.

Also Read: HONEYED SCALLOPS WITH TROPICAL FRUIT SALSA