Prawn & mussel pies
By Gary Rhodes
Cooking time
Prep: 10 mins - 15 mins Cook: 20 minsSkill level
EasyServings
Serves 4A 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
Nutrition
- kcalories
- 431
- protein
- 29g
- carbs
- 27g
- fat
- 24g
- saturates
- 9g
- fibre
- 2g
- sugar
- 7g
- salt
- 1.53g
Ingredients
- 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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Method
- 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.
- 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.
- 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.
- 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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