Prawn & mussel pies

Prawn & mussel pies

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(5 ratings)


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Cooking time

Prep: 10 mins - 15 mins Cook: 20 mins

Skill level



Serves 4

A soupy pie with light pastry and seafood filling - an impressive dish that's easy to put together by Gary Rhodes

Nutrition and extra info

Nutrition info


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  • half x 375g pack ready-rolled puff pastry
  • 150ml white wine
  • 1kg mussels in their shells, cleaned and debearded
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 4 sticks celery, sliced
  • 1 star anise
  • 1 strip peeled orange zest
  • 2 bay leaves
  • pinch saffron
  • juice half lemon
  • 200-250g punnet cherry tomatoes, halved
  • pinch cayenne pepper or crushed dried chilleis
  • 350g peeled Atlantic prawns
  • 25-50g/1-2 oz butter, to taste
  • chopped parsley

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  1. Heat oven to 200C/fan 180C/gas 6. Lay the pastry (a piece about 18cm x 23cm) on a lightly floured surface. Cut into 4 rectangles (see Gary’s tip, below). Place on a baking sheet and bake for about 15 mins until golden and puffy.
  2. Meanwhile, pour the wine and 450ml/16fl oz water (see Gary’s tip below) into a large, deep pan and bring to a boil. Tip in the cleaned mussels and cover with a lid. After a couple of mins, remove the lid and stir the mussels until they open. Any refusing to open should be discarded. Drain the mussels in a colander, saving the juices. Remove the mussels from the shells, keeping some shells if you like, to use when serving the soup.
  3. Warm the olive oil in the pan, then add the sliced onion, celery, star anise, orange zest, bay leaves, saffron and lemon juice. Cook over a moderate heat without colouring the vegetables, stirring occasionally, until completely tender, 12-15 mins.
  4. Strain the mussel cooking liquor through a fine sieve over the vegetables, and bring to a simmer. Add the tomatoes, season with a pinch of cayenne pepper or crushed chillies and simmer for a few mins to soften the tomatoes. Spoon the mussels and prawns into the soup, stir in your preferred quantity of butter and heat to just below simmering point – you don’t want to overcook the fish. Sprinkle in some chopped parsley to finish, and serve in bowls with a pastry lid perched on top of each.

Recipe from Good Food magazine, February 2006

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reevey's picture
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A wonderful pie full of flavour and so easy to make. Easy to make. Loved the crunch of the celery through the food and the cheffy pie topping.
Lovely kick of heat that didn't overpower the fish.
Great mid-week meal felt like we we're sitting in the pub!

cscollins's picture
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Absolutely beautiful. Left out the celery as we are not keen and used a couple of drying out chilli from the garden instead of the flakes/cayenne pepper. Served with crusty onion bloomer to soak up the juices.

carpetburn's picture
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Very tasty recipe although I didn't think it would be so spicy.

anderj07's picture
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i used this recipe as my AS level coursework and adapted it. i made my own puff pastry and added cardamom and orange zest to it. this complimented the prawn and mussel really well.

caralinec's picture
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Fabulous!! Cooked it for Valentine's day. Very tasty and easy to do.