Prawn And Shelled Mussels Piccata With Asparagus

This month our resident chef Rodriquez brings you his exclusive seafood dish from Italy. You will not find his recipe anywhere else.

Prawn And Shelled Mussels Piccata With Asparagus

Serves 4

Ingredients:

2 lb of small new potatoes

I lb prawns peeled and de-veined

1½ lb fresh mussels

1 bunch of fresh asparagus

2.5 tbsp olive oil

2 heaped dsp all-purpose flour (for dredging)

3/4 cup dry white wine

1/2 cup chicken stock

1/4 cup capers (drained)

2 tsp thyme (fresh leaves, chopped)

4 garlic (cloves, peeled and slightly smashed)

2 tbsp unsalted butter (diced)

2 tbsp parsley (chopped, for garnish)

1/2 tsp salt and black pepper

1 sliced lemon

Directions:

Cook the potatoes in a small saucepan until just cooked, turn off the heat and pour away most of the water leave a lid on the saucepan or cover with tin foil.

Wash mussels in cold water, de-beard and place into saucepan (or wok) with a small amount of cold water, bring to the boil, after 3 or 4 minutes when all mussels are open, remove from heat and reserve keeping any remaining cooking water.

Remove the ends of the asparagus by bending the stalks, they will break at the appropriate place.

Cook the asparagus in a frying pan with water to cover, adding a little salt.

Cook the asparagus no longer than 6 minutes, then rinse them with cold water to stop the cooking. Vegetables will go from vibrant green to olive green at about the 7-minute mark of cooking. Chop into 2 inch pieces, and reserve.

Place the prawns in single layer on a large plate or a chopping board or tray. Sprinkle with a pinch of salt and black pepper, then sprinkle 1 dessert-spoon of flour on the top. Turn each prawn over and repeat the process.

Heat 2 tbsp of the olive oil in a heavy bottom skillet until it is hot but do not let the oil smoke.

Fry the slices of lemon until caramelised. Remove and reserve. Add the prawns in single layer (dust with extra flour as needed. Cook undisturbed for 2 minutes or until prawn is golden-crusted from the bottom. Flip and cook other side the same way. Remove to a serving platter and place in warm (not hot) oven.

Add garlic, capers, thyme with wine, stock and remaining olive oil and any cooking water from the mussels into the empty skillet.

Increase heat to high, bring to boil and de-glaze any brown bits attached to the bottom of the skillet. Remove these brown pieces, leaving the liquid in the pan. Reduce heat to medium. Cook until sauce is reduced.

Reheat the potatoes in the pan.

Taste and adjust salt: Take sauce off heat. Immediately mix in the diced butter and half of the lemon juice. Stir until butter melts into the sauce.  Add chopped parsley.

Take the warmed serving dish from the oven, add in the mussels, asparagus and sliced lemons. Pour hot sauce over all ingredients and ensure everything is coated.

Serve with the new potatoes in a dish with butter and fresh chunky bread.

Seafood heaven, light and delicious.

The right dish at the right time is a recipe for success and seeking the right staff at the time is what we do for our clients at The Graham Agency. Visit our website www.thegrahamagency.co.uk  to see how we can help you.

The Graham Agency