Serves 4 people
30 min preparation
15 min cooking
You’ll need
- 200 ml dry white wine
- 1 kg mussels, scrubbed and beards removed
- 12 medium uncooked prawns, peeled
- 2 calamari, cleaned, tubes cut into rings and tentacles reserved
- 12 scallops, roe off
- 4 inner celery stalks, thinly sliced, plus leaves reserved, to serve
- ½ white onion, thinly sliced
To serve: coarsely chopped flat-leaf parsley and dill
To serve: lemon wedges
Preserved lemon dressing
- 75 gm (¼ cup) mayonnaise
- Juice of 1 lemon
- ¼ preserved lemon, rinsed, flesh discarded, rind finely diced
For the complete instructions, visit Gourmet Traveller
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