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A union of land and sea: Prawns, Mussels & Mushrooms Medley

Serves 4


A union of land and sea: Prawns, Mussels & Mushrooms Medley


Prawns, Mussels & Mushrooms Medley:

  • 6 Tbsp Butter, some olive oil & butter for mushrooms pre-fry
  • 2 Onions, finely chopped
  • 8 Teaspoons crushed garlic
  • 1 Teaspoon chilli flakes
  • 2 Cups dry white wine
  • 2 Cups fresh cream
  • Salt & black pepper to taste
  • 2 Lemons, juiced & zested
  • 1 Cup chopped parsley
  • 800g Cleaned half mussels
  • 2 Cubes chicken stock
  • 800g Blanched and peeled large prawns
  • 250g Mushrooms
  • Pinches & dashes of paprika, peri-peri, mixed herbs, micro leaves, grated cheese

Bread–Rustic Loaf-white:

  • 500g White flour & extra for dusting
  • 2 Tsp salt
  • 10g Yeast sachet
  • 3 Tbsp olive oil
  • Few olives & peppadews chopped
  • 300ml Water


Prawns, Mussels & Mushrooms Medley:

  1. Melt butter in large pot–sauté onions, garlic and chilli flakes until soft.
  2. Add white wine and chicken stock and simmer until reduced by two thirds–add cream and simmer 2–3 minutes.
  3. Add the mushrooms first after flying in oil butter by itself, and cover the pot–over low heat, steam the mussels until cooked–about 8–10 minutes, then add prawns to rest. Prawns cook during reheat process
  4. Remove from heat–season to taste with salt and black pepper–stir through the lemon juice, finely grated zest and parsley and grated cheese
  5. For sauce alternative, add peri-peri, paprika, soy, mixed herbs, maggi and cayenne pepper to some items.

Rustic loaf:

  1. Mix 500g white flour, 2 tsp salt and a 10g sachet of fast-acting yeast in a large bowl.
  2. Make a well in the centre, then add 3 tbsp olive oil, cut olives and peppadews and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
  3. Tip onto a lightly floured work surface and knead for around 10 min.
  4. Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size.
  5. Line a baking tray with baking paper. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
  6. Place it on the baking paper to prove for a further hour until doubled in size. Add black and white sesame seeds before it dries.
  7. Heat oven to 220C. Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.



Heat serving dishes in oven, garnish with micro-leaves & parsley.


A union of land and sea_ Prawns, Mussels & Mushrooms Medley