Prawn & mussel pies

Name: Prawn & mussel pies
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 375 grams half x pack ready-rolled puff pastry; 150 milliliters white wine; 1 kg mussels in their shells, cleaned and debearded; 2 Tbsps olive oil; 1 large onion, sliced; 4 sticks celery, sliced; 1 star anise; 1 strip peeled orange zest; 2 bay leaves; 1 pinch pinch saffron; 1 juice half lemon; 200 grams punnet cherry tomatoes, halved; 1 pinch pinch cayenne pepper or crushed dried chilleis; 350 grams peeled Atlantic prawns; 25 grams 1-2 oz butter, to taste; 1 serving chopped parsley

If you want to add more pescatarian recipes to your recipe box, Prawn & mussel pies might be A mixture of half x pack ready-rolled puff pastry, saffron, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Heat oven to 200C/fan 180C/gas

Equipment you will use

Oven

Lay the pastry (a piece about 18cm x 23cm) on a lightly floured surface.

Cut into 4 rectangles (see Garys tip, below).

Place on a baking sheet and bake for about 15 mins until golden and puffy.

Equipment you will use

Baking Sheet

Oven

Meanwhile, pour the wine and 450ml/16fl oz water (see Garys tip below) into a large, deep pan and bring to a boil. Tip in the cleaned mussels and cover with a lid. After a couple of mins, remove the lid and stir the mussels until they open. Any refusing to open should be discarded.

Ingredients you will need

Mussels

Water

Wine

Equipment you will use

Frying Pan

Drain the mussels in a colander, saving the juices.

Ingredients you will need

Mussels

Equipment you will use

Colander

Remove the mussels from the shells, keeping some shells if you like, to use when serving the soup.

Ingredients you will need

Mussels

Pasta Shells

Soup

Warm the olive oil in the pan, then add the sliced onion, celery, star anise, orange zest, bay leaves, saffron and lemon juice. Cook over a moderate heat without colouring the vegetables, stirring occasionally, until completely tender, 12-15 mins.

Ingredients you will need

Lemon Juice

Orange Zest

Bay Leaves

Star Anise

Vegetable

Olive Oil

Saffron

Celery

Onion

Equipment you will use

Frying Pan

Strain the mussel cooking liquor through a fine sieve over the vegetables, and bring to a simmer.

Ingredients you will need

Vegetable

Liquor

Mussels

Equipment you will use

Sieve

Add the tomatoes, season with a pinch of cayenne pepper or crushed chillies and simmer for a few mins to soften the tomatoes. Spoon the mussels and prawns into the soup, stir in your preferred quantity of butter and heat to just below simmering point you dont want to overcook the fish.

Ingredients you will need

Cayenne Pepper

Chili Pepper

Tomato

Mussels

Butter

Shrimp

Fish

Soup

Sprinkle in some chopped parsley to finish, and serve in bowls with a pastry lid perched on top of each.

Ingredients you will need

Parsley

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

375grams

half x pack ready-rolled puff pastry 150milliliters

white wine 1kg

mussels in their shells, cleaned and debearded 2Tbsps

olive oil 1large

onion, sliced 4sticks

juice half lemon 200grams

punnet cherry tomatoes, halved 1pinch

pinch cayenne pepper or crushed dried chilleis 350grams

peeled Atlantic prawns 25grams

1-2 oz butter, to taste 1serving

chopped parsley

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris. It has 5 out of 5 stars and a bottle costs about 99 dollars.