The BBC Good Food logo
Prawn & mussel pies

Prawn & mussel pies

By
A star rating of 4.4 out of 5.5 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Serves 4

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

Nutrition:
NutrientUnit
kcal431
fat24g
saturates9g
carbs27g
sugars7g
fibre2g
protein29g
salt1.53g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
GARY'S TIPS

To give the pastry a siny glaze, brush with egg yolk mixed with a little milk before baking. And, fish stock (made with cubes) can be used in place of water in step 2, for an even richer flavour.

Recipe from Good Food magazine, February 2006

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.4 out of 5.5 ratings
Advertisement
Advertisement
Advertisement

Sponsored content