If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: In a way it's capturing summer feelin'.... Surf & turf a little bit boozy in a one-pot dish.... Honestly the best 45 minute dish I ever came up with. I just imagined the taste and started cookin'. —Ulla Killing
- 10.6 ounces giant king prawns (300g)
- 17.6 ounces mussels, cleaned (500g)
- 4 pieces salsiccia sausages (casings removed & meat separated into small pieces)
- 1 medium yellow onion, cubed
- 1 small fennel bulb, thinly sliced
- 2 garlic cloved, minced
- 1 package of mussel seasoning
- 250 milliliters dry white wine
- 3 tablespoons Pernod
- 8 sprigs fresh tarragon leaves
- 2 small crushed chilies
- 250 milliliters heavy cream
- 2 tablespoons fresh dill
- 6 tablespoons extra-virgin olive oil
- freshly ground pepper & salt
- 1 lemon, sliced
- Fill a large pot with the broth or salted water. Bring to the boil. Add the potatoes and corn and cook until slightly tender. Note: you could actually add the potatoes and corn after the 3. step into the stockpot.....but I think the potatoes taste better if they are cooked seperately.....
- In a large heavy bottomed stockpot heat the olive oil over medium heat. Add the onions and cook, until soft about 4 minutes. Add the garlic and fennel and cook for another 3-4 minutes. Add the sausage meat and cook for another 5 minutes, until the meat is nicely browned.
- Add the wine and Pernod and bring to the boil. Add the mussel seasoning, a bit of salt, chili flakes and tarragon.
- Add the prawns, mussels and lemons slices and cover with the lid and cook, shaking the pan from time to time until the clams are open for about 6 minutes.
- Add the heavy cream, gently stir with spoon to mix and simmer uncovered for another 2-3 minutes.
- With a slotted spoon add potatoes and corn to the pot and gently stir that all is covered in broth. You might want to add a little bit broth as well.
- Spoon into bowls or soup plates. Garnish with cut dill. Season again with pepper. Serve with fresh french country bread or baguette.