Turkish-style mussel and prawn pilaki with parsley salad

AT A GLANCE

  • Serves 4 people

  • 12 large black mussels (about 250gm), soaked in warm water for 10 minutes
  • 1 tomato, scored
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, halved and sliced lengthways
  • 2 celery stalks, diced
  • 1 carrot, diced
  • 1 potato, diced
  • 1 tbsp tomato paste
  • 250 ml (1 cup) chicken stock
  • 2 thyme sprigs
  • 1 tsp caster sugar
  • 8 medium green prawns (about 300gm), halved
  • ½ a lemon, juice only
  • 2 tbsp each (firmly packed) dill and flat-leaf parsley, coarsely chopped
  • To serve: Arabic bread (optional)
  •  
  • Parsley salad
  • 1 cup (loosely packed) flat-leaf parsley
  • 1/3 cup (loosely packed) celery heart leaves
  • 1 golden shallot, thinly sliced
  • ¼ tsp sumac
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
01   Preheat oven to 200C. Drain mussels, then insert a small knife into the round end of the mussel shell. Carefully cut the muscle holding the mussel in place, pry open, reserve juices and meat (discard shell) and set aside.
02   Blanch tomato in boiling water (10-20 seconds), then refresh, peel, coarsely chop and set aside.
03   Heat olive oil in a saucepan over medium heat, add onion and garlic and sauté until soft (5-7 minutes). Add celery, carrot, potato, tomato paste and tomato, sauté until starting to soften (5-7 minutes), then add stock, thyme, sugar, ½ tsp freshly ground black pepper and reserved mussel juice, reduce heat to low and stir occasionally until sauce is thick (20-25 minutes).
04   Add mussels and prawns to sauce, stir to combine, then add lemon juice and herbs, season to taste and remove from heat. Place a 20cm-square piece of baking paper into each of four 500ml-capacity bowls, divide mussel mixture between bowls, then tie paper in a parcel with kitchen string. Remove parcels from bowls, place on a baking tray and bake until seafood is just cooked (5-7 minutes).
05   Meanwhile, for parsley salad, combine parsley, celery leaves, shallot and sumac in a bowl, add oil and juice, season to taste, toss and serve with mussel and prawn pilaki, and Arabic bread if you like.
This recipe is from the December 2009 issue of Australian Gourmet Traveller magazine.

Recipe:

GREG MALOUF, MOMO

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ

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