This recipe originates in Valencia which is located on the eastern coast of Spain. It is simple, colorful and flavorful. Prawns and mussels are simply sauteed with onion and garlic, then cooked in a white wine-tomato sauce. It is a good summer main course and can be served with rice.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
1 1/4 lb. prawns or large shrimp
1 dozen mussels in the shell (or 1/2 shell)
1/2 onion
2 cloves garlic
1 cup tomato sauce
1/2 cup white wine
4-5 sprigs parsley, finely chopped
3 Tbsp Spanish virin olive oil
salt and pepper to taste
Preparation:
Serves 4.
Peel and chop the onion and mince the garlic.
Rinse the prawns and sprinkle with salt and pepper. Pour olive oil into a heavy-bottomed frying pan and heat. When pan is hot, cook prawns on medium heat for 3-5 minutes, stirring often. Remove prawns from pan and set aside.
In same oil, sauté the onion and garlic on low heat. Add the tomato sauce and cook for about 5 minutes, or until the sauce is reduced. Return prawns to the pan. Add the white wine and mussels. Stir. Cook another 2-3 minutes on medium heat.
Note: If you used whole, raw mussels, as the mussels cook, the shells will open. At this point, remove one half of the shell from each mussel.
Adjust salt. Sprinkle parsley over the top just before serving. Serve with white rice.
By Lisa & Tony Sierra
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