Spring Mussel & Prawn Acquacotta

4 generous servings

80ml olive oil
100g celery, cut into small cubes
120g leek, diced
½ fennel bulb, finely sliced
2 zucchini, green part only diced
1 onion, finely chopped
2 garlic cloves, finely chopped
Bunch spinach, shredded
Bunch kale, shredded
30g parsley, chopped
10g mint, chopped
10g basil, chopped
10g dill, chopped
750ml chicken stock
150g mussels
200g prawns, shelled
1 sprig thyme
50ml white wine
2g chilli flakes
Lemon wedges, to serve on the side
Warm crusty Maltese bread

In a hot pan heat around 30ml of the olive oil. When hot add the mussels, thyme and half the garlic; stir and pour in the wine, cover and cook for a few minutes until mussels pop open. Remove from heat and allow to cool. Strain the cooking liquid and remove the meat from the shells.

In a deep pot add half the remaining oil and slowly cook down the fennel, celery, garlic, leeks and onions. Season and add the chicken stock, simmer while skimming any impurities from the surface.

In a clean pan heat the remaining oil until smoking hot toss in the prawn with the chili flakes, season and remove from the heat, drain and discard the oil & liquid.

When ready to serve add the zucchini and kale to the simmering broth cook for a few minutes until cooked, add the spinach, basil, parsley and mint, pour in the mussel cooking liquid, add this gradually to your liking check taste and adjust seasoning if necessary. Place mussels and prawns in the soup plate and ladle over the aromatic spring “cooked water” serve with plenty of crusty Maltese bread.