[ad_1]
Butterbean stew with mussels and prawns
- Serves: 4
- Cooking Time: 20 minutes
- Course: Foremost Course
- Delicacies: Seafood
Components
- FOR THE AIOLI:
- 200g mayonnaise
- 1 clove garlic, crushed
- Juice of ½ lemon
- 1 pinch saffron threads
- FOR THE STEW:
- 1tbs olive oil
- 1 onion, finely diced
- 1tsp smoked candy paprika
- 1tsp fennel seeds
- 100ml white wine or rosé wine
- 2 x tins cooked butterbeans
- 2 x tins tomatoes, finely chopped
- A handful of cherry tomatoes
- 20-30 mussels, scrubbed
- 250g sustainably sourced prawns, shelled
- 2 garlic cloves
- Handful of parsley, stalks and leaves
Methodology
1 First make the aioli. Combine the saffron with a teaspoon of boiling water. Go away to soak for a minute, then stir very nicely to launch as a lot color and flavour as attainable. Stir within the lemon juice, mayonnaise and garlic. Season to style and place within the fridge.
2 Warmth a tablespoon of olive oil in a large pan and add the finely chopped onion. Sauté for 5 minutes till tender. Add the smoked paprika and fennel seeds and heat by way of earlier than including a splash of white wine. Go away to simmer for 2 minutes, then tip within the chopped tinned tomatoes. Add a tin of water. Season with a little bit salt and a pinch of sugar to steadiness the tomato’s acidity. Add a handful of cherry tomatoes, decrease the warmth and simmer when you prepare dinner the mussels. Style for seasoning.
3 In the meantime scrub the mussels within the sink and take away any seaweed or particles. Faucet any open mussels on the sink, and in the event that they don’t shut, discard them. Place the entire mussels in a pan with a splash of wine and some bruised cloves of garlic and parsley stalks. Place the lid on and depart to steam till the mussels open. This may solely take a couple of minutes.
4 Add the prawns to the tomato stew and guarantee they warmth by way of. Take away many of the mussels from the shells and add them to the stew. Or you possibly can add them with the shell. Divide the stew between 4 bowls and scatter with parsley. Serve with a wedge of lemon for squeezing over.
[ad_2]
Source link