Prawn & Mussel Saganaki

Cook Time 30 minutes

Servings 4-6

Ingredients

1kg prawn cutlets

12 mussels, or more if you want

½ cup olive oil, plus extra to drizzle on top 

Fresh tarragon

1 x 400g tin crushed tomatoes

4-5 garlic cloves, thinly sliced

1 long red chilli, seeds removed (optional)

1 tsp red wine vinegar

½ tsp salt

¼ tsp pepper

2 tbsp ouzo (optional)

200g feta

Method

Ensure the prawns are clean and deveined.

Heat a non-stick pan. When really hot, seal the prawns quickly on each side. No oil is necessary at this stage. Remove to a plate and set aside.

Rinse the pan and use it to make the tomato salsa.

Warm the oil, add the garlic, chilli and some tarragon and saute them on low heat until transparents. They need to cook gently to release sweetness. Add the ouzo if using and cook off the alcohol. Add the tin tomatoes, vinegar, chilli, more garlic if you want and some tarragon leaves.

Simme for 20 minutes with lid on. It should reduce to a luscious, thick tomato sauce. Add salt & pepper. At this stage, taste your sauce and season if needed. Careful not to add too much salt as the prawns and mussels release saltiness.

Return the prawns to the pan with the juice, then add the mussels, stir them through the sauce and pop the lid on to steam until the mussels open. Turn off the heat.

Drizzle more extra virgin olive oil on top. Crumble feta and sprinkle some more tarragon.

Serve with crusty bread to mop up the sauce.