Ingredients

Method

• 4 baby potatoes
• 2 cups water
• 1 t smoked paprika
• 1 t garlic powder
• 1 t oregano
• 1 t onion powder
• 1 t lemon-and-herb seasoning
• 1 t garlic, minced
• 1 x 25 g sachet fish stock
• ½ t cayenne pepper (optional)
• 2 cobs sweetcorn
• 200 g mussels
• 6 – 8 prawns, cleaned
• 1 lemon
• 120 g butter
For the sauce
• 1 onion, finely chopped
• 1 t Cajun spice
• 1 t smoked paprika
• 1 t garlic powder
• 1 t oregano
• 1 t onion powder
• 1 t lemon-and-herb seasoning

Method

Ingredients

1. To boil the veggies and seafood, place the potatoes in a colander. Place the water, spices and garlic, and stock in a pot and place the colander over the pot and bring to a boil to cook the potatoes. Add the sweetcorn to the colander and cook for 10 mins. (You can also simply boil them in the pot without the colander, or use a steamer.)

2. Add the mussels and cook for 5–7 minutes. Add the prawns and cook for 5 minutes. The seafood cooks at different rates, so be sure not to add both at the same time, or you’ll have overcooked prawns.

3. For the sauce, in a large pan, melt 2 T butter and fry the onion until soft.

4. Add spices for the sauce, and cook until fragrant, about 3–4 minutes.

5. Add the remaining butter (90g) and melt. Add 1 cup of the seafood cooking liquid, then squeeze in some lemon juice.

6. Remove the seafood from the pot and add to the butter sauce with some of the seafood cooking liquid. Add the corn and potatoes and toss to coat well in the sauce.

Cook’s note: This recipe calls for LOTS of butter. You are welcome to halve it.

Videography: @fredwollner
Video editing: @baz_dev
Stills photography: @janrasphoto
Stills production: @biancast__