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 the refrigerator.

Freeze: Not suitable.

Microwave: Pasta suitable.

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