Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 Servings
- 1 1/4 lb. prawns or large shrimp
- 1 dozen mussels in the shell (or 1/2 shell)
- 1/2 onion
- 2 cloves garlic
- 1 cup tomato sauce
- 1/2 cup white wine
- 4-5 sprigs parsley, finely chopped
- 3 Tbsp Spanish virgin olive oil
- salt and pepper to taste
Peel and chop the onion and mince the garlic.
Rinse the prawns and sprinkle with salt and pepper. Pour olive oil into a heavy-bottomed frying pan and heat. When pan is hot, cook prawns on medium heat for 3-5 minutes, stirring often. Remove prawns from pan and set aside.
In same oil, sauté the onion and garlic on low heat. Add the tomato sauce and cook for about 5 minutes, or until the sauce is reduced. Return prawns to the pan. Add the white wine and mussels. Stir. Cook another 2-3 minutes on medium heat.
Note: If you used whole, raw mussels, as the mussels cook, the shells will open. At this point, remove one half of the shell from each mussel. Discard any mussels that do not open.
Adjust salt. Sprinkle parsley over the top just before serving. Serve with white rice.