Try this tempting taste treat from Club Marine Magazine’s cookbook, Gourmet Delights.
This premium quality cookbook, on sale for just $13, features over 100 of the best recipes from acclaimed international chef Bart Beek, whose passion is not just cooking … it’s creating.
Simple to prepare, Bart’s recipes are inspired by dishes from around the world and, in Gourmet Delights, Bart also shares handy tips for barbecuing, knife-sharpening and infusing herbs and spices into your cuisine.
“A good cookbook is a working tool that should feature food stains from regular use,” says Bart.
“All of us have the ability to give others pleasure through well-cooked food and the key word here is ‘technique’.
“I hope people derive as much pleasure cooking from Gourmet Delights as I did authoring it.”
Below, we share one of Bart’s favourites …. Grilled lemon prawns with beer and garlic steamed mussels.
Bon appetite!If you would like to purchase the Club Marine Gourmet Cook Book – please click here.
Grilled lemon prawns with beer and garlic steamed mussels
The mussels are wrapped in foil and steamed, while the prawns are seasoned with lemon and pan-grilled quickly. Everything is then combined in a deep bowl together with the fragrant juices from the mussels.
Preparation time: 15 minutes
Cooking time: 10 minutes
- 20 black mussels, cleaned
- 2 cloves garlic, sliced
- 1 bird’s-eye chilli, thinly sliced
- 1 cup continental parsley, torn into pieces
- 1 tblsp butter
- ½ cup beer
- 24 large green prawns, peeled and deveined
- 30ml extra virgin olive oil
- ½ lemon, zest only
- Salt and pepper, to taste
Preheat your barbecue on high for 10 minutes. Combine together the mussels, garlic, chilli, parsley, butter, beer, and seasoning. Carefully place into a double fold of foil lined with baking paper, and close the top to seal the parcel well.
Season the prawns with the olive oil, lemon zest, and seasoning. Place the mussel parcel onto the middle of the open grill and close the lid. Allow to cook for four minutes, then open the barbecue and place the prawns onto the open grill, around the mussels. After three minutes, open the hood and turn the prawns, giving them another three minutes to finish cooking.
Place the prawns onto a warmed plate. Open the mussel parcel and, using tongs, place the opened mussels on top of the prawns. Spoon some of the liquid over and serve.
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