Shellfish Boil
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
- 1 lb raw unpeeled prawns
- 2 lbs mussels well scrubbed
Instructions
- 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