If you’re all tired from the usual pasta with just red plain sauce, try this treat for a change. If you’re anywhere in the southern part of europe, you’ll usually find a stand with fresh fish in most of the bigger supermarkets. So buy those seafood according to your hearts desire and make it a fine yummy dish to treat yourself with!
Ingredients:
1/2 leek (poree)
2 stalks cellery
1 onion
5 cloves garlic
800g fresh venus mussels
350g scampi (Prawns)
1/2l White wine (Gewürztramine) Southern tirol
Provence Herbs (kräuter de provence )
200ml water
Handfull Petersil
Chilli (Optional)
This is probably easier to prepare if you have a real kitchen and plentifull water to wash those mussels. You`ll definately need a huge pot to make this dish.
Method:
Wash the mussels thoroughly in cold water, making sure that no more sand residue can be found.Throw away any of them which is opened or broken. Wash the prawns, if the head disturbs you, cut off just the nose, but leave the eyes on it. I usually leave it whole as it makes a great soup with the heads. Slice the poree, onions, cellery, slice garlic finely. Heat a big pot with generous olive oil and fry onions, then garlic till brown. Add the cellery, and poree, fry for about 3-4 mins. Add a dash of wine , and cook till almost dry. Now add the tomatos, stir generously. Add the rest of the wine + simmer for 15 mins. Add a dash of provence herbs + chilli. (Optional, if you don`t like it spicy.) Add salt + pepper to taste. Once your soup is ready, add the mussels and the prawns. Stir once and cover the pot. Cook softly for another 10 mins.
In the mean time, boil water for the noodles. Once the noodles are ready, drain and put it back into the pot. Add olive oil. Serve the noodles together with the mussels, giving each a generous portion of sauce.
