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

Yields1 ServingPrep Time20 minsCook Time20 minsTotal Time40 mins

This isn't easy or quick, but it's not meant to be, this is all about preparing a special meal for people special to you. Large Australian prawns work best and don't skimp on the mussels.

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

 12 large green Australian prawns, butterflied
 Olive oil for brushing
 2 tbsp olive oil
 1 onion, finely chopped
 6 cloves garlic, finely chopped
 1 tbsp lemon thyme leaves
 1 tbsp 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
 100 g softened butter
 1 tbsp lemon zest
 Sea salt and freshly cracked black pepper
To make the basil butter:
1

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.

To make the dish:
2

Preheat barbecue or grill plate over high heat.

3

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.

4

Heat oil in a large deep sided frying pan.

5

Add the onion and garlic, cook stirring for 6-8 minutes or until soft and golden.

6

Add the chilli, thyme, lemon zest, white wine and cream bring to the boil.

7

Add the mussels reduce heat and simmer for 3-4 minutes or until mussels have opened.

8

Add the prawns to the pan and warm through, basting with the broth.

9

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