Australian Prawn, white wine and mussel broth with toasted sourdough and basil butter

Australian Prawns, white wine and mussel soup with toasted sourdough and basil butter

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12 large green Australian prawns, butterflied
Olive oil for brushing
2 tablespoons olive oil
1 onion, finely chopped
6 cloves garlic, finely chopped
1 teaspoon chilli flakes
1 tablespoon lemon thyme leaves
1 tablespoon lemon zest
1 cup white wine
1 cup cream
1 Kg mussels, cleaned
Toasted sourdough and fresh lemon to serve

Basil Butter
2 cups basil leaves
100g softened butter
1 tablespoon lemon zest
Sea salt and freshly cracked black pepper

This recipe is part of our “Home Made Restaurant” series. These are special meals you can prepare for 4 to really impress and make an impact.

To make the basil butter: Place the basil, butter and lemon zest in a small food processor. Season with salt and pepper and process until smooth and basil is finely chopped.

Preheat barbecue or grill plate over high heat. Brush prawns with olive oil and season with salt and pepper. Place the prawns flesh side down and grill for 1-2 minutes each side or until just cooked. Set aside, keep warm.

Heat oil in a large deep-sided frying pan. Add the onion and garlic, cook stirring for 6-8 minutes or until soft and golden. Add the chilli, thyme, lemon zest, white wine and cream bring to the boil. Add the mussels reduce heat and simmer for 3-4 minutes or until mussels have opened. Add the prawns to the pan and warm through, basting with the broth.

Serve with large wedges of toasted sourdough smothered with basil butter and fresh lemon.

PREP TIME: 10 mins
COOK TIME: 20 Mins

This recipe is also available in a free print-at-home recipe book.

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