Garden in the Sea (Prawnssels)

featuring Chef Muse



  • 6 Tiger Prawns

  • 6 Mussels

  • 1 lemon

  • 1 white onion, chopped

  • 1 clove garlic, minced

  • 1 cup dry white wine

  • 1/2 cup vegetable stock

  • 1 teaspoon chilli flakes

  • Salt and Black pepper to taste

  • Chef Stone's Secret Spice™️

  • Olive Oil

  1. Clean mussels and prawns thoroughly and butterfly prawns slightly buy cutting about 1/2 inch into the belly side

  2. Season with salt, black pepper, secret spice, chilli flakes and juice of half a lemon.

  3. Set a pan over medium heat, add oil 

  4. Add mussels and toss until mussels open up, remove mussels then add prawns.

  5. Toss prawns till they are cooked through. Remove prawns. 

  6. Add garlic and onions.

  7. Add white wine and stock until reduced to half its volume.

  8. Return prawns and mussels to the pan and cook for about  2 minutes.

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