- 60 ml olive oil (¼ cup)
- 3 golden shallots, thinly sliced
- 2 cloves garlic, finely chopped
- 1 kg mussels, scrubbed and beards removed
- 125 ml vermouth (½ cup)
- 500 gm risoni or other small pasta
- 1 litre fish or vegetable stock (4 cups)
- 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
- 1Heat 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.
- 2Heat 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.