Leek, Mussel and Prawn Hotpot
A really delicious robust dish, which is also a healthy option too!
Serves 2
Prep 10 minutes
Cook 10 mins
Ingredients
2x5ml tsp Light and mild olive oil
1x15ml tbsp Lemon grass paste
350g leeks, trimmed and sliced into 2cm rounds
500g Mussels in shells, rinsed and scrubbed
250g Shell on prawns
1/2l Boiling water or fish stock
75g Low fat soft cream cheese
Sprinkling Ground sea salt and black pepper
2x15ml tbsp Fresh chopped parsley
Method
- Lightly sauté the leeks, garlic and crushed lemon grass in the oil to soften. Add the mussels and prawns and cook over a medium heat for 2 — 3 minutes
- Drain stock and simmer until reduced by half. Stir in the cream cheese, seasonings and parsley along with the leeks and seafood. Heat until just simmering.
- Serve with crusty bread
Choose small to medium leeks as these have the most tender texture
Pick firm, straight leeks with dark green leaves and white necks
Watch out for yellow or wilted leeks or those with cracked or bruised bulbs
