Shellfish Boil recipe
information
Chilli peppers add a tangy flavour to this tasty mixture
ingredients
6 pints water
1 lemon, quartered
1 onion, cut in half but not peeled
1 celery stick, cut in 3 pieces
2 cloves garlic, left whole Pinch salt
4 bay leaves, finely crumbled
4 dried red chilli peppers, crumbled
1 tbsp each whole cloves, whole allspice, coriander seed and mustard seed
1 tbsp dill weed, fresh or dry
2 tsps celery seed
450 g (1 lb) raw, unpeeled prawns
900 g (2 lbs) mussels, well scrubbed
1 lemon, quartered
1 onion, cut in half but not peeled
1 celery stick, cut in 3 pieces
2 cloves garlic, left whole Pinch salt
4 bay leaves, finely crumbled
4 dried red chilli peppers, crumbled
1 tbsp each whole cloves, whole allspice, coriander seed and mustard seed
1 tbsp dill weed, fresh or dry
2 tsps celery seed
450 g (1 lb) raw, unpeeled prawns
900 g (2 lbs) mussels, well scrubbed
method
1. Place the water, lemon, onion, celery, garlic, salt, bay leaves and spices together in a large pot and cover. Bring to the boil, reduce the heat and cook slowly for 20 minutes.
2. Add the prawns in two batches and cook until pink and curled. Remove with a draining spoon.
3. Remove the seaweed beards from the mussels, and discard any that do not close when tapped.
4. Add mussels to the pot and cook, stirring frequently, for about 5 minutes or until shells have opened. Discard any that do not open.
5. Spoon prawns and mussels into serving bowls and serve immediately.
2. Add the prawns in two batches and cook until pink and curled. Remove with a draining spoon.
3. Remove the seaweed beards from the mussels, and discard any that do not close when tapped.
4. Add mussels to the pot and cook, stirring frequently, for about 5 minutes or until shells have opened. Discard any that do not open.
5. Spoon prawns and mussels into serving bowls and serve immediately.
serving amount
serves 4 - 6
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