The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Turkish-style mussel and prawn pilaki with parsley salad

You'll need

12 large black mussels (about 250gm), soaked in warm water for 10 minutes 1 tomato, scored 2 tbsp olive oil 1 onion, finely chopped 1 garlic clove, halved and sliced lengthways 2 celery stalks, diced 1 carrot, diced 1 potato, diced 1 tbsp tomato paste 250 ml (1 cup) chicken stock 2 thyme sprigs 1 tsp caster sugar 8 medium green prawns (about 300gm), halved ½ a lemon, juice only 2 tbsp each (firmly packed) dill and flat-leaf parsley, coarsely chopped To serve: Arabic bread (optional)   Parsley salad 1 cup (loosely packed) flat-leaf parsley 1/3 cup (loosely packed) celery heart leaves 1 golden shallot, thinly sliced ¼ tsp sumac 2 tbsp extra-virgin olive oil 1 tbsp lemon juice


  • 01
  • Preheat oven to 200C. Drain mussels, then insert a small knife into the round end of the mussel shell. Carefully cut the muscle holding the mussel in place, pry open, reserve juices and meat (discard shell) and set aside.
  • 02
  • Blanch tomato in boiling water (10-20 seconds), then refresh, peel, coarsely chop and set aside.
  • 03
  • Heat olive oil in a saucepan over medium heat, add onion and garlic and sauté until soft (5-7 minutes). Add celery, carrot, potato, tomato paste and tomato, sauté until starting to soften (5-7 minutes), then add stock, thyme, sugar, ½ tsp freshly ground black pepper and reserved mussel juice, reduce heat to low and stir occasionally until sauce is thick (20-25 minutes).
  • 04
  • Add mussels and prawns to sauce, stir to combine, then add lemon juice and herbs, season to taste and remove from heat. Place a 20cm-square piece of baking paper into each of four 500ml-capacity bowls, divide mussel mixture between bowls, then tie paper in a parcel with kitchen string. Remove parcels from bowls, place on a baking tray and bake until seafood is just cooked (5-7 minutes).
  • 05
  • Meanwhile, for parsley salad, combine parsley, celery leaves, shallot and sumac in a bowl, add oil and juice, season to taste, toss and serve with mussel and prawn pilaki, and Arabic bread if you like.
This recipe is from the December 2009 issue of Australian Gourmet Traveller magazine.

“Would you please ask Greg Malouf for the recipe for his amazing mussel and prawn pilaki? It was the highlight of a wonderful meal I shared with my wife at Melbourne’s MoMo restaurant.”
Josh McCabe, Moorabbin, Vic

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.