- 1 kg prawn cutlets
- Mussels
- ½ cup Greek extra virgin
- Olive oil, plus extra to drizzle
- 1 bunch of tarragon
- 1 tbsp tomato paste
- 1 × 400 g tin diced tomatoes
- 4 garlic cloves, thinly sliced
- 1 long red chilli, seeds removed and sliced
- 1 tsp red wine vinegar
- ½ tsp salt
- ¼ tsp pepper
- 200g feta
- Ensure the prawns are clean and deveined. Heat a non-stick pan. When really hot, sear the prawn cutlets quickly on each side. No oil is necessary at this stage. Remove to a plate and set aside.
- Rinse the pan and use it to make the tomato sauce.
- Warm the oil, add the Garlic, chilli and some tarragon and sauté them on a low heat until transparent. They need to cook gently to release their sweetness.
- Add the tomato paste and fry it off for 1–2 minutes.
- Add the diced tomatoes, garlic and chilli. Simmer with the lid on for about 20 minutes. It should reduce to a luscious, thick tomato sauce. Add the Ouszo, salt and pepper.
- Taste for seasoning and adjust if necessary.
- Return the prawns to the pan and the mussels, stir them through the sauce and pop the lid on to steam until the mussels have opened.
- Then crumble the feta on top with some fresh Tarragon.
- Drizzle with olive oil and serve crusty bread.
