Prawn and mussel fusilli in a lemon,garlic and tomato broth

This dish whilst perfect for midweek when you are rushing to get a substantial and healthy dinner on the table for the whole family is not just simple and ready in a little over twenty minutes but is packed full of flavour ,meaning its impressive enough to serve to guests when we can have people over again and add some central before serving to bring it to another level of tastiness. Serve with some crusty bread for mopping up the sauce afterwards its truly moreish.


100g of prawns per adult

1 pack of mussels

1 lemon rind and juice of

3 minced garlic cloves

1 finely chopped shallot

1 tin of tomatoes or oven roast 1 punnet of cherry tomatoes

1 teaspoon of mixed Italian herbs

2 Knorr chicken stock pots

Salt and cracked black pepper for seasoning

1 tablespoon of lemon pepper

Fusilli pasta approx 70g per adult


Get your pasta cooking in a stock pot and half of the grated lemon rind and half of the juice.

Now have your mussels cooking as per instruction, I like to cook mine in a little chicken stock and garlic ,you could add a splash of white wine but keep it family friendly without ,these take approximately twelve minutes and make sure when serving to throw away any shells that didn’t open during cooking.

Add to a medium heated pan your minced shallot and garlic and begin cooking your prawns. After five minutes add the lemon rind,lemon juice, herbs and seasoning ,tomatoes and chicken stock pot with a little water and allow the sauce to come together with the prawns. You will find the dish sauce thickening as it cooks . Add in some pasta water if you need to loosen the sauce as its cooking.

When all are cooked add the mussels and pasta into the prawns , season with a little more cracked black pepper and enjoy this fresh seafood pasta dish.

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