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Prawn, mussel and green olive risoni


You'll need

60 ml (¼ cup) olive oil 3 golden shallots, thinly sliced 2 cloves garlic, finely chopped 1 kg mussels, scrubbed and beards removed 125 ml (½ cup) vermouth 500 gm risoni or other small pasta 1 litre (4 cups) fish or vegetable stock 12 small green prawns, peeled, intestinal tracts removed and tails intact 2 lemons, finely grated rind and juice only 50 gm green olives, pitted and coarsely chopped ¼ cup coarsely chopped flat-leaf parsley

Method

  • 01
  • Heat 30ml olive oil in a heavy-based saucepan over medium-high heat, add half the shallot and garlic and cook for 2-3 minutes or until soft. Add mussels and shake over heat for 1 minute, then add vermouth, cover pan tightly with a lid and cook for 2-3 minutes, shaking pan occasionally, until mussels just open, then remove from heat. Using a slotted spoon transfer mussels to a bowl and, when cool enough to handle, remove from their shells. Strain cooking liquid through a fine sieve, discarding solids.
  • 02
  • Heat remaining olive oil in a heavy-based saucepan over medium heat, add remaining shallot and garlic and cook for 2-3 minutes or until soft. Add risoni and 2 cups reserved mussel liquid and cook, stirring frequently, until liquid is absorbed, then add fish stock and season to taste with sea salt and freshly ground black pepper. Simmer, stirring occasionally, for 10-12 minutes, then add prawns, lemon rind and juice and mussels and cook for another minute. Add olives and parsley, stir to combine and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2007

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