Shellfish Boil

shellfish boil

Shellfish Boil

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Chilli peppers add a tangy flavour to this tasty mixture
Servings: 4
Calories: 490


  • 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
  • 1 lb raw unpeeled prawns
  • 2 lbs mussels well scrubbed


  • 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.
  • Add the prawns in two batches and cook until pink and curled. Remove with a draining spoon.
  • Remove the seaweed beards from the mussels, and discard any that do not close when tapped.
  • Add mussels to the pot and cook, stirring frequently, for about 5 minutes or until shells have opened. Discard any that do not open.
  • Spoon prawns and mussels into serving bowls and serve immediately.
Calories: 490 kcal
Carbohydrates: 108 g
Protein: 16 g
Fat: 3g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 32 mg
Sodium: 381 mg
Potassium: 683 mg
Fiber: 3 g
Sugar: 97 g
Vitamin A: 640 IU
Vitamin C: 92 mg
Calcium: 104 mg
Iron: 6 mg
Ingredients Fish & Seafood, Mussels
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