Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and you could win one of five trips to Disneyland Resort in California. Offer ends 28 December.

Gourmet on your iPad

Download the latest issue of 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

Method

  • 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
Win
a dozen bottles of Greystone Wines!

Thanks to Greystone Wines, we have a dozen bottles of their 2011 Pinot Noir, valued at more than $400, to give away to one lucky winner.

Read More
Win
big with Brita!

Win one of five Brita 3-way filter taps. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Quick meals

recipes

Christmas pudding ice-cream

Beer recipes

recipes

Raspberry and Mint Mojito

Summer seafood recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Summer salads

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Quick summer meals

recipes

Serge Dansereau: Homemade lemonade

Christmas classic recipes

recipes

Serge Danserau: Duck confit and potato terrine

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Leek tartlets

Holiday entertaining recipes

recipes

conversion tool

 
get the latest news

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