Prawn and mussel rougaille

Serves 4-6

• 1 tbsp olive oil
• 1 onion
• 1 red pepper
• 2 cloves garlic
• 0 1 cm cube ginger
• 1 tsp cumin
• 1 tsp paprika
• 1 sprig thyme
• 400g chopped tomatoes
• 0 black pepper
• 1g mussels
• 100g white wine
• 500g raw prawns
• 1 tbsp olive oil

Step 1
If you want to do the Mauritian thing and push the boat out for your guests, make some fresh coconut chutney the day before.

Step 2
The day before: Prepare the rougaille tomato base by preparing all of the sauce vegetables.

Step 3
Fry the onion and pepper over a medium heat for 10 minutes.

Step 4
Add the garlic, ginger, spices and thyme and cook for 1 minute.

Step 5
Tip in the tomatoes and stir well.

Step 6
Cook over a medium heat for 15 minutes, stirring occasionally to make sure the sauce doesn’t catch.

Step 7
Season well.

Step 8
Divide the sauce in half.

Step 9
Blend one half to a smooth puree then recombine.

Step 10
On the day: Heat a large frying pan (choose one that has a lid) until very hot.

Step 11
Tip in the mussels and quickly pour in the wine.

Step 12
Shake the pan and cover.

Step 13
Leave for a few minutes over a high heat, before checking the mussels to see if they are opening.

Step 14
If they are still closed, leave for another minute.

Step 15
When all the mussels have opened, pour them into a sieve or colander over a bowl, collecting any mussel juice.

Step 16
Remove most of the mussels from their shells and pass the mussel cooking liquor through a fine sieve.

Step 17
In a large pan, heat 1 tbsp oil until hot, then tip in the prawns.

Step 18
Colour the prawns on both sides before quickly adding the rougaille tomato sauce.

Step 19
Stir well and thin it down a little with some of the reserved mussel juice (don’t add all of it if you feel it will make the dish too thin).

Step 20
Simmer for a minute to cook the prawns.

Step 21
Turn off the heat and fold through the mussels.

Step 22
Season well.