As we approach more comfortable weather, we look forward to spending less time in the kitchen and more time outside. We turn Culinary column and main chef Paul Watters Share her perfect Alfresko container warm in the evening with a pair of crispy glass white wine and good business.
This mussel and shrimp tongue is a deliciously tasty dish that is perfect for seafood lovers. Help mussels, juicy shrimp and rich, aromatic sauce, it is a simple but impressive meal that will surely make an impression. Fast preparation, it combines fresh ingredients with a truly satisfactory dining experience.
Seafood
1 kg of mussels
500 g of peeled shrimp
Vegetable
2 large onions (peeled and sliced nicely)
2 garlic cloves (crushed/grated)
2 handful of frozen peas
A few handful of flat parsley (chopped)
Sauce
1 medium -sized glass dry white wine
250 ml of chicken storage
2 spoons of salted butter
Fresh thyme
Salt and pepper
Pasta
4 oz linguine
1 tbsp of salt
Cooking
Start by attaching a medium -sized pot or pan to a boil. Add the salt and tongue, mix it quickly and allow it to cook for 8-10 minutes.
When you are ready, remove from heat and filter through a fine sieve or a strainer.
When the pasta is cooked, heat a large frying pan at medium temperature. Tip some oils, then add the onions and thyme. Cook for about a minute, then add the garlic and mix.
Next, add the mussels, white wines and chicken storage, cover the lid and allow it to cook for about 7 minutes.
Later, remove the lid and add the shrimp, boiling for another 5 minutes.
Once the shrimps have been cooked, add a handful of chopped parsley and peas and gently heat them.
Finish the dish with a small salt and pepper.
You can either mix pasta with mussels and shrimp or serve them separately. Enjoy!
About Paul Watters
“I have grown up in Belfast, Northern Ireland and have spent 30 years working in the hospitality industry. Cooking has always been my greatest passion when I have found food and cooking love at the age of 16, there was no other career path.”
“I have been incredibly lucky to have worked in many well -paid kitchens, such as Savoy in London and Sydney Opera House in Australia. Over the years, it has been a pleasure to have invaluable knowledge and valuable experience to travel to the world, find different cultures and meet some colorful culinary characters along the way.”
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