Poached Mussels and Prawns in Wine
You could also cook the mussels at the table with the shrimp — keep the wine mixture boiling, and not just simmering, while the mussels cook, and double the amount of broth.
INGREDIENTS | SERVES 4
- 12 mussels
- ¼ cup cream
- 2 teaspoons salt
- ¼ teaspoon pepper
- 12 prawns, peeled and deveined
- 2 tablespoons fresh parsley, chopped
- 2 garlic cloves
- Quick and Easy Blender Hollandaise Sauce
- ¼ yellow onion
- 2 tablespoons olive oil
- Seafood Cocktail Sauce
- 1 cup dry white wine
- 1 cup clam juice
Under cold running water, scrub the mussels with a stiff brush to remove any dirt. Soak the mussels in cold water for 5 minutes. Rinse and repeat. Steam the mussels in boiling water for 5 minutes until they open. Rinse and remove from the shells. Throw out any mussels that don't open. Dissolve the salt in 3 cups of warm water. Rinse the prawns in the warm water for 5 minutes and pat dry.
Smash the garlic cloves, peel, and chop. Peel and chop the onion. Heat the olive oil on low heat in a fondue pot or a medium saucepan. Add the onion and cook briefly. Add the chopped garlic cloves and cook on low heat until the onion is soft.
Turn up the heat to medium-low and add the wine. Warm briefly and add the clam juice. Add the cream. Stir in the pepper and chopped parsley.
Transfer the broth to the fondue pot if necessary; set the fondue pot on the table and set up the burner. Place the mussels and prawns on a serving platter. Use dipping forks to spear the seafood and cook in the hot broth. Serve with the sauces for dipping.
