Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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
GT
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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Featured in

May 2007

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×