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Serves two
Ingredients
1kg live mussels
100g large Greenland prawns
500ml double cream
1 large glass dry white wine
1 small chopped onion
1 clove chopped garlic
Chopped parsley and fresh dill
1 large sweet potato
1 plum tomato chopped
Method
Firstly clean and check that all the mussels are live (they
must be closed tightly. If they are open, squeese them shut.
If they don't close, do NOT use). Place chopped onion
and garlic in saucepan with white wine. Add mussels. Cover with
lid and bring to the boil. The mussels will open when cooked.
Move to one side to cool. Meanwhile, chop the sweet potato into
small dice and cook. Take the mussels out of their shells and
replace in the cooking liquor. Add double cream. Bring to the
boil and simmer until sauce thickens slightly. Add sweet potato,
chopped parsely and dill, tomato and finally the prawns. Serve
with warm crusty granary bread.
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