Summer Seafood Stew

We were a little lost for dinner ideas Sunday evening. Two events changed that. Firstly, at our local fish shop, the delivery of a fresh batch of mussels right before our eyes. Secondly, the down pour of summer rain. The inspiration (and excuse) for a cosy night in and a light Summer Seafood Stew.

Summer Seafood Stew
Recipe by Mummyknows

Ingredients

800 grams Mussels
10 shelled prawns
1 tablespoon olive oil
1 large shallot diced
1 clove of garlic minced
1 punnet of cherry tomatoes
1 can diced tomatoes
2 cups vegetable stock
1 cup of ros’e wine (or white wine)
1 bunch of flat leaf parsley
Salt and pepper to taste
1 cup Basmati Rice

Directions

Pierce the skin of each cherry tomato then blanch in boiling water for 5 minutes or until the skin begins to peel. Set aside and allow to cool then remove the skin. In a large saucepan heat the olive oil then saute the shallots and garlic for approx 8 minutes or until translucent and golden. In the meantime in a separate pot cook the Basmati rice as per instructions on pack. Add the cherry tomatoes and stir for one minute. Add the canned tomatoes, wine and stock and simmer for 10 minutes.

Add the mussels, cover with a lid and cook for a further 5 to 10 minutes or until the mussels have opened. Lastly add the prawns and cook until they change colour to a red tone, sprinkle with parsley salt and pepper. Serve over a bed of basmati rice. xx