Spot Prawn Shellfish Pot

Yield 2 servings



  1. Prepare the shellfish. Before you can cook them you'll have to clean them. This means dumping them into a bowl and one by one rinsing them very briefly under cold water to remove any sand, snap off barnacles, etc...If you can help it - buy the mussels with the "beards". Don't worry, they aren't really beards - they're just seaweed. I think. They should snap shut as you pick them up if they aren't closed already (I tapped mine with a spoon before I picked em up), and as you rinse them, if there are beards, pull them off with a firm tug.
  2. And please be careful with the prawns. They're often sold still alive (think like lobster) and they have long pointy spears at the end of their noses. They will try to get you. Pick up the prawn by the waist and quickly rinse under cool water then set aside. No need to de-vein them - these aren't the creepy farmed mass-produced shit-laden prawns you ordinarily buy. For more info on selecting spot prawns, storing and preparing, click here.Do NOT soak your shellfish before cooking - these are salt water animals. If you soak them in fresh water = less happy, more dead fish. And if they're dead, you can't eat em. After they're cleaned, place in a separate bowl and set aside.
  3. In a large sauce pan, melt 1 Tbsp of butter of medium heat. Once it starts to sizzle, add the shallot and garlic. Sitr well.
  4. Once it begins to get a little bit of color on it, add the chard. Cook for about 5 minutes, stirring regularly.
  5. Next, toss in the tomatoes, corn, chili. Stir. Add the wine, coconut milk, curry powder, saffron, half the lime juice, and a good helping of salt and pepper. Stir well. Bring to a boil.
  6. Reduce the heat to medium, toss in the shellfish, stir, and cover. Cook for about 5 minutes or until the shells of the mussels and clams have opened up and the prawns are light pink. Add the parsley and second Tbsp of butter.
  7. Discard any mussels that didn't open during the cooking process. This means they were dead to begin with and if they were dead you can't eat them. There is no way to tell how long they've been dead and if you try to eat them, you can (and likely) will get very, very ill. And anyone who's had shellfish poisoning will tell you, you don't want it. Just chuck em in the garbage. The rest are completely devourable.
  8. Serve with a side of bread of your choice and the other half of lime as a garnish.
  9. Eat.

Recipe by She Eats at