African•gourmet
Mussels and King Prawns Rougaille
Recipes From A Pantry recipe - African
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 tbsp vegetable oil
- 1 onion (finely chopped)
- 1 red pepper (deseeded chopped)
- 2 garlic cloves (minced)
- 1 tsp minced ginger
- 1 tsp mild chopped chilli
- 4 sprigs of thyme
- A handful of coriander (chopped and divided)
- 400 g (14oz) tin of chopped tomatoes
- 100 ml (0.4 cup) vegetable stock
- 500 g (1.1lb) king prawns
- 500 g (1.1lb) mussels (cleaned)
Instructions
- 1
Heat the oil in a large frying pan over low-medium heat, add the onion and pepper and fry for up to 10 minutes until the onion is soft.
- 2
Stir in the garlic, ginger, chilli, thyme and half the coriander and cook for a couple of minutes.
- 3
Then pour in the chopped tomatoes and vegetable stock, bring to the boil, reduce the heat and simmer for 20 minutes, stirring occasionally.
- 4
Add in the mussels and cook for 2 minutes, before also adding in the prawns. Cook for a further 2-3 minutes until the both the mussels and prawns are cooked through.
- 5
Serve with rice, rotis and a salad.